MARGARITA ICE CREAM SANDWICHES

Steps:

• 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.