4-Ingredient Nutella Sandwich Cookies

4-Ingredient Nutella Sandwich Cookies
Recipe from Radically Simple by Rozanne Gold,
instructions slightly adapted by Our Best Bites

Ingredients

13-ounce jar Nutella
2 tablespoons unsalted butter, softened (not melted)
1 extra large or large egg
1 1/4 cups self-rising cake flour*

*If you can’t find self-rising cake flour, just use regular self-rising flour.

Instructions

Preheat the oven to 375 degrees.  Line a rimmed baking sheet with parchment or a silicone baking mat.  Beat together 3/4 cup of the Nutella, butter, and egg.  Slowly add the flour until a wet dough forms.  Dough will be sticky.  Roll dough into balls, or use a cookie scoop, and place about 2 inches apart on the baking sheet.  Bake for about 10 minutes, until puffed and set all over, but still soft in centers.  Remove from oven and cool on baking sheet for 3 minutes.  Transfer cookies to cooking rack and let cool completely.  Using a serrated knife, split each cookie in half horizontally.  Spread each bottom half with 1 teaspoon Nutella.  Replace tops and press lightly together.  Makes 16-18 cookies.

Lemon Poppy Seed Vinaigrette

Lemon Poppy Seed VinaigretteRecipe by Our Best Bites, inspired by Kate’s sister-in-law Stephanie

2-3 large lemons (use as needed–you’ll need 1/3 c. juice and 1 tsp. zest)
1/4 c. rice wine vinegar
1/4 c. canola oil
3/4 tsp. kosher salt
1/4 tsp. freshly ground black pepper
1/4 c. sugar
2 tsp. poppy seeds
1 tsp. grated onion
1 clove finely pressed garlic

Using a Microplane or other fine grater, grate 1 tsp. lemon rind off the lemons.  Grate 1 tsp. onion.  Place in a small container with a lid.  Add the remaining ingredients and shake vigorously.  If possible, refrigerate at least an hour before serving.  Shake well before serving