Cinco De Mayo Margarita Cookies + Ice Cream Sandwiches

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.