Cinco De Mayo Margarita Cookies + Ice Cream Sandwiches

16 servings
37 min

The flavor of margarita in a shortbread-style cookie and sweet ending for your Cinco de Mayo celebration.

Fresh lime zest and a sprinkling of sea salt and turbinado sugar make for a sweet and tart combination and a guaranteed fiesta in every bite in these margarita cookies! Enjoy as a cookie or ice cream sandwich to cool down after consuming all those fiery peppers or jalapeños!

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.


Cut each log into 16 slices, and place 1 inch apart on baking sheets lined with parchment paper. Sprinkle the cookies evenly with grated lime rind, turbinado sugar and sea salt. Bake for 10 minutes or until edges are lightly browned. Remove from baking sheets, and cool completely on wire rack.

To enjoy as an ice cream sandwich, place softened 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.

Olé!

Find a fiesta of flavor and more recipes for your Cinco de Mayo celebration,  HERE.

Cinco De Mayo Margarita Cookies + Ice Cream Sandwiches

Recipe details

  • 16  servings
  • Prep time: 27 Minutes Cook time: 10 Minutes Total time: 37 min
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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 coarse sea salt

For Ice Cream Sandwiches

  • 2 cups vanilla reduced-fat ice cream softened
  • 2 cups lime sherbet softened

Instructions


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.
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.

To make ice cream sandwiches:

Place softened 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.

Mary @ Home is Where the Boat Is
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