Margarita Ice-Cream Sandwiches

Ingredients

• 1.5 teaspoons double-acting baking powder 
• 0.5 teaspoon sea salt 
• 1 large eggs 
• 2.5 cups flour all-purpose
• 2 cups lime softened
• 2 tablespoons juice of lime fresh
• 5 teaspoons lime zest divided grated
• 2 cups vanilla ice cream softened reduced-fat
• 1 cup sugar 
• 0.1 teaspoon salt 
• 1 teaspoon sugar 
• 0.5 cup butter unsalted softened

Equipment

• bowl
• baking sheet
• baking paper
• oven
• knife
• whisk
• wire rack
• blender
• plastic wrap
• measuring cup

Directions

1. Place butter and sugar in a large bowl; beat with a mixer at medium speed for 5 minutes or until light and fluffy.
2. Add egg, 1 tablespoon lime rind, and lime juice; beat 2 minutes or until well combined.
3. Weigh or lightly spoon flour into dry measuring cups; level with a knife.
4. Combine flour, baking powder, and 1/8 teaspoon table salt; stir with a whisk.
5. Add flour mixture to butter mixture, and beat just until combined.
6. Divide dough into 2 equal portions. Shape each portion into a 6-inch log. Wrap logs individually in plastic wrap; chill 3 hours or until firm.
7. Preheat oven to 35
8. Cut each log into 16 (about 1/3-inch-thick) slices, and place 1 inch apart on baking sheets lined with parchment paper.
9. Sprinkle the cookies evenly with remaining 2 teaspoons lime rind, turbinado sugar, and sea salt.
10. Bake at 350 for 10 minutes or until edges are lightly browned. Cool for 2 minutes on pans on a wire rack.
11. Remove from baking sheets, and cool completely on wire rack.
12. Place vanilla ice cream and sherbet in a medium bowl; lightly fold and swirl together. Scoop 1/4 cup ice cream mixture onto bottom of one cookie, and top with one cookie. Cover each sandwich with plastic wrap; freeze 4 hours or until firm.