Margarita Ice Cream Sandwiches

Recipe by weekend cooker
READY IN: 8hrs 25mins
SERVES: 16
YIELD: 16 treats
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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