Cookies & Ice Cream. Cocktail inspired Cookies & Ice Cream.  Salt. Yes, salt with dessert, because that is awesome. In all honesty, these weren’t the easiest things to eat as ice cream sandwiches, so they turned into sundaes for us. Both ways are good and that is what counts… And… I broke my no modifications rule on this cook book project and I may or may not have spilled tequila into the ice cream.  I mean we are all adults here, right? At least in my household. But, any way you serve this it definitely has a margarita thing going for it.  Even the cookies with the sugar and salt crystals and lime zest ring with imitation. And the cookies are worthy of making on their own.  But it is hot and we crave cool treats. Plus sometimes it is good to have a little whimsy in the kitchen and these folks are whimsical for margarita loving adults.

Margarita Ice Cream Sandwiches | Salt, Sugar, and Lime Zest Butter Cookies en-robe margarita ice cream for a happy hour worthy treat

So instead of cocktail hour, have ice cream hour… while basically having both!

MARGARITA ICE CREAM SANDWICHES

  • 1/2 cup unsalted butter, softened
  • 1 cup sugar
  • 1 large egg
  • 5 teaspoons grated lime rind, divided
  • 2 tablespoons fresh lime juice
  • 11.25 ounces all-purpose flour (about 2 1/2 cups)
  • 1 1/2 teaspoons baking powder
  • 1/8 teaspoon table salt
  • 1 teaspoon turbinado sugar
  • 1/2 teaspoon coarse sea salt
  • 2 cups vanilla reduced-fat ice cream, softened
  • 2 cups lime sherbet, softened
  • 2 ounces of Tequila, will make ice cream softer
    not part of the original recipe – oops 😉 

DIRECTIONS: 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.  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 {+Tequila, if you please}. 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. {we couldn’t wait, we had our first serving right away!!}

Margarita Ice Cream Sandwiches | Salt, Sugar, and Lime Zest Butter Cookies en-robe margarita ice cream for a happy hour worthy treat

We couldn’t wait to freeze the first batch.  We snapped some shots and chowed down… the rest are pending round 2 in the fridge. 🙂 That is the lovely thing about a dough like this. It freezes very well! Anyways, off the pages of A New Way to Cook Light and into our happy bellies.

Here is to hot days and cool, boozy treats!

ApronClad

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