Margarita Ice Cream Sandwiches

Total Time: 8 hrs 25 mins Preparation Time: 25 mins Cook Time: 8 hrs

Ingredients

• 1/2 cup unsalted butter, softened
• 1 cup sugar
• 1 large egg
• 5 teaspoons grated lime rind, divided
• 2 tablespoons fresh lime juice
• 2 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/8 teaspoon table salt
• 1 teaspoon turbinado sugar
• 1/2 teaspoon couse sea salt
• 2 cups reduced-fat vanilla ice cream, softened
• 2 cups lime sherbet, softened

Recipe

• 1 place butter, and sugar in a large bowl, and beat with a mixer at medium speed for 5 minutes or until light and fluffy.
• 2 add egg, 1 tablespoon lime rind, and limejuice, and beat 2 minutes or until well combined.
• 3 weigh or lightly spoon flour into dry measuring cups, and level with a knife.
• 4 combine flour, bsking powder, and 1/8 teaspoon table salt, and stir with a whisk.
• 5 add flour mixture to butter mixture, and beat just until combined.
• 6 divide dough into 2 equal portions, and shape each portion into a 6 inch log.
• 7 wrap logs individually in plastic wrap, and chill 3 hours or until firm.
• 8 preheat oven to 350 degrees.
• 9 cut each log into 16 (1/3 inch slices) and place one inch apart on baking sheets lined with parchment paper.
• 10 sprinkle the cookies evenly with remaining 2 teaspoons lime rind, turbinado sugar, and sea salt.
• 11 bake 350 degrees for 10 minutes or until edges are lightly browned.
• 12 cool 2 minutes on pans on a wire rack.
• 13 remove from baking sheets, and cool completely on wire racks.
• 14 place vanilla ice cream and sherbet in a medium bowl, and lightly fold and swirl together.
• 15 scoop 1/4 cup ice cream mixture onto bottom of one cookie.
• 16 cover each sandwich with plastic wrap.
• 17 freeze for 4 hours or until firm.