Margarita Ice Cream Sandwiches |
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Prep Time: 25 Minutes Cook Time: 480 Minutes |
Ready In: 505 Minutes Servings: 12 |
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Fresh lime zest and course sea salt mimic the flavors of a margarita in this treat that kids and adults will love. Cooking time includes frezing time.. Ingredients:
1/2 cup unsalted butter, softened |
1 cup sugar |
1 large egg |
5 teaspoons grated lime rind, divided |
2 tablespoons fresh lime juice |
2 1/2 cups all-purpose flour |
1 1/2 teaspoons baking powder |
1/8 teaspoon table salt |
1 teaspoon turbinado sugar |
1/2 teaspoon couse sea salt |
2 cups reduced-fat vanilla ice cream, softened |
2 cups lime sherbet, softened |
Directions:
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.
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