Directions

1. 1

   Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.

2. 2

   In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, approximately 2 to 3 minutes. This can be done by hand with a wooden spoon or using an electric mixer on medium speed.

3. 3

   Add the egg, vanilla extract, and lemon zest to the creamed butter mixture. Beat until well combined, about 1 minute.

4. 4

   In a separate bowl, whisk together the baking powder, salt, and 2 cups of the flour.

5. 5

   Gradually incorporate the flour mixture into the wet ingredients, stirring until a soft dough forms. Add additional flour (up to 1 cup) as needed to achieve a dough that is soft but manageable and not sticky.

6. 6

   Divide the dough in half, wrap each portion in plastic wrap, and refrigerate for at least 30 minutes or up to 2 hours.

7. 7

   Working with one portion of dough at a time, roll out between two pieces of parchment paper to about 1/8-inch thickness. Cut out circles using a 2.5-inch round cutter.

8. 8

   Place approximately 1 teaspoon of chocolate hazelnut spread in the center of each dough circle.

9. 9

   Fold the dough circle in half, then fold again to create a triangular pocket with three corners, pinching the edges firmly to seal. The filling should be visible in the center opening.

10. 10

    Arrange the shaped hamantaschen on prepared baking sheets, spacing them about 1 inch apart.

11. 11

    Bake for 12 to 15 minutes, or until the cookies are golden brown around the edges. The centers may look slightly underbaked but will continue to set as they cool.

12. 12

    Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before serving.