1. Place butter, and sugar in a large bowl, and beat with a mixer at medium speed for 5 minutes or until light and fluffy. 2. Add egg, 1 tablespoon lime rind, and limejuice, and beat 2 minutes or until well combined. 3. Weigh or lightly spoon flour into dry measuring cups, and level with a knife. 4. Combine flour, bsking powder, and 1/8 teaspoon table salt, and stir with a whisk. 5. Add flour mixture to butter mixture, and beat just until combined. 6. Divide dough into 2 equal portions, and shape each portion into a 6 inch log. 7. Wrap logs individually in plastic wrap, and chill 3 hours or until firm. 8. Preheat oven to 350 degrees. 9. Cut each log into 16 (1/3 inch slices) and place one inch apart on baking sheets lined with parchment paper. 10. Sprinkle the cookies evenly with remaining 2 teaspoons lime rind, turbinado sugar, and sea salt. 11. Bake 350 degrees for 10 minutes or until edges are lightly browned. 12. Cool 2 minutes on pans on a wire rack. 13. Remove from baking sheets, and cool completely on wire racks. 14. Place vanilla ice cream and sherbet in a medium bowl, and lightly fold and swirl together. 15. Scoop 1/4 cup ice cream mixture onto bottom of one cookie. 16. Cover each sandwich with plastic wrap. 17. Freeze for 4 hours or until firm. ---------------------------------------------------------------------------
Nutrition
Ingredients
