Cut the butter into 3/4" cubes and wrap it with plastic wrap. Place butter in the freezer for a minimum of 30 min.

Sift the flour, baking powder and salt and place in a food processor.

Pulse the flour mix about 3 times.

Add the butter and pulse until the butter is the size of large peas.

Add the water and vinager and pulse until the butter has downsized to the size of small peas. The dough is ready when it comes together when piched.

Place the dough (it will look and have the textue of coarse corn meal) on a clean surface and bring it together with you hands. Do not knead it.

Flatten the dough into 6" disk, warp in a plastic wrap and place in the refrigarator for a minimum of 1 hour. (preferly over might).

Remove dough from the refigarator and roll it into 1/8" thick.

Using a cookie cutter cut the dough into circles and place each circle in a mold (or a mini cupcake tin).

Fill each mold with Nutell and decorate the top with your choice of crust design.

Place the mold back in the refrigarator for about 30 minutes.

While the cookies are in the refrigarator, preheat oven to 375F and place an oven rack at the lowest level.

Brush the cookies with egg wash and bake for about 20 minutes or just until the cookies look golden brown.

Allow cookies to completely cool before removing form the molds.