Rating: 4.5 stars
13 Ratings
  • 1 star values: 1
  • 2 star values: 1
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 10

Fresh lime zest and coarse sea salt mimic the flavors of a margarita in this treat that kids and adults will love.

Maureen Callahan
Recipe by Cooking Light June 2011

Gallery

Credit: Anna Williams; Styling: Pam Morris

Recipe Summary

hands-on:
27 mins
total:
8 hrs
Yield:
16 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • Preheat oven to 350°.

  • 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.

  • 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.

Nutrition Facts

231 calories; fat 7.1g; saturated fat 4.2g; mono fat 1.7g; poly fat 0.4g; protein 3.4g; carbohydrates 38.6g; fiber 1.1g; cholesterol 28mg; iron 1.1mg; sodium 138mg; calcium 74mg.
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