In a large bowl, pour the flour. Cut the butter into small cubes, add to the flour, and use a pastry cutter or two knives to cut the butter into the flour. Keep going until the largest butter lumps are the size of small peas.

Add in the cottage cheese and heavy cream, and use a spoon to combine. Knead lightly with your hands {dough will be a little sticky}, then pat the dough into a disc and wrap with plastic wrap. Refrigerate for at least two hours.

When ready to make the cookies, preheat the oven to 425F.

Lightly flour a clean surface, and place the chilled dough on top. Knead the dough until it is no longer sticky, then roll it out to ⅛ inch thickness.

Use a lightly floured round cookie cutter to cut 2" cookies.

Spoon a teaspoon of Nutella in the center of each, then wet the edges with some water and fold in half. Press down the edges with your fingertips, and transfer cookie to a lined cookie sheet.

Bake for 12-14 minutes, until golden brown and crisp. Let cool slightly and enjoy!