Fresh lime zest and coarse sea salt mimic the flavors of a margarita in this treat that kids and adults will love.
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1/2 cup
unsalted butter, softened
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1 cup
sugar
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1
large egg
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5 teaspoons
grated lime rind, divided
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2 tablespoons
fresh lime juice
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11.25 ounces
all-purpose flour (about 2 1/2 cups)
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1 1/2 teaspoons
baking powder
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1/8 teaspoon
table salt
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1 teaspoon
turbinado sugar
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1/2 teaspoon
coarse sea salt
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2 cups
vanilla reduced-fat ice cream, softened
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2 cups
lime sherbet, softened
Preparation
- 1. Place butter and sugar in a large bowl; beat with a mixer at
medium speed for 5 minutes or until light and fluffy. Add egg, 1
tablespoon lime rind, and lime juice; beat 2 minutes or until well
combined.
- 2. Weigh or lightly spoon flour into dry measuring cups; level with a
knife. Combine flour, baking powder, and 1/8 teaspoon table salt; stir
with a whisk. Add flour mixture to butter mixture, and beat just until
combined.
- 3. 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.
- 4. Preheat oven to 350°.
- 5. Cut each log into 16 (about 1/3-inch-thick) slices, and place 1
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 at 350° for 10 minutes or until edges are lightly
browned. Cool for 2 minutes on pans on a wire rack. Remove from baking
sheets, and cool completely on wire rack.
- 6. 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.