Espresso Shortbread Hamantaschen with Nutella Filling
Author: Betsy Cohen
Prep time: 30 mins
Cook time: 18 mins
Total time: 48 mins
  • 12 tablespoons (1½ sticks) unsalted butter, cold
  • ½ cup sugar
  • 2¼ cups all purpose flour
  • ½ teaspoon salt
  • 1½ teaspoons baking powder
  • 2 tablespoons espresso powder
  • 1 egg
  • about ¾ cup Nutella
  1. Preheat oven to 350°. Line two baking sheets with parchment paper and set aside.
  2. Combine butter and sugar in large mixing bowl. Beat on low speed until the ingredients are blended together and then increase speed to medium high and beat for 2 more minutes, scraping bowl down as needed.
  3. Mix in flour, salt, baking powder and espresso powder. Blend in egg.
  4. Roll dough out between sheets of parchment paper to ¼” thickness. Use 3” round cookie cutter or drinking glass to cut out circles. Transfer circles to baking sheets. Roll out excess dough and cut out more circles. Bake scraps on same baking pan as cookies.
  5. Scoop 1½ teaspoons Nutella into center of each circle. Pinch up the circles to form triangles. The Nutella should be seen in the middle of each triangle cookie.
  6. Refrigerate cookies for 15 minutes.
  7. Bake at 350° for 18 minutes, rotating front to back and top to bottom halfway through. Cool completely before eating.
Recipe by Desserts Required at