Margarita Ice Cream Sandwiches - cooking recipe

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

Preparation

Place butter, and sugar in a large bowl, and beat with a mixer at medium speed for 5 minutes or until light and fluffy.
Add egg, 1 tablespoon lime rind, and limejuice, and beat 2 minutes or until well combined.
Weigh or lightly spoon flour into dry measuring cups, and level with a knife.
Combine flour, bsking powder, and 1/8 teaspoon table salt, and stir with a whisk.
Add flour mixture to butter mixture, and beat just until combined.
Divide dough into 2 equal portions, and shape each portion into a 6 inch log.
Wrap logs individually in plastic wrap, and chill 3 hours or until firm.
Preheat oven to 350 degrees.
Cut each log into 16 (1/3 inch slices) and place one inch apart on baking sheets lined with parchment paper.
Sprinkle the cookies evenly with remaining 2 teaspoons lime rind, turbinado sugar, and sea salt.
Bake 350 degrees for 10 minutes or until edges are lightly browned.
Cool 2 minutes on pans on a wire rack.
Remove from baking sheets, and cool completely on wire racks.
Place vanilla ice cream and sherbet in a medium bowl, and lightly fold and swirl together.
Scoop 1/4 cup ice cream mixture onto bottom of one cookie.
Cover each sandwich with plastic wrap.
Freeze for 4 hours or until firm.