Margarita ice cream sandwhiches

1. 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 tbsp lime rind, and lime juice; beat 2 minutes or until well combined.

2. Combine flour, baking powder, and table salt; stir with a whisk. Add flour mixture to butter mixture and beat just until combined.

3. Divide dough into two equal portions. Shape each portion into a 6 inch log. Wrap logs individually in plastic wrap; chill 3 hours until firm.

4. Preheat oven to 350.

5. Cut each log into 16 slices, and place 1 inch apart on baking sheets lined with parchment. Sprinkly the cookies evenly with remaining lime rind, turbinado sugar, and sea salt.

6. Bake for 10 minutes or until edges are lightly browned. Cool for 2 minutes on pans. Remove from pans and cool completely on wire rack.

7. Place vanilla ice cream and sherbert in a medium bowl; lightly fold and swirl together.

8. Scoop 1/4 cup ice cream mixture onto bottom of one cookie, and top with one cookie. Cover each sandwhich with plastic wrap. Freeze 4 hours until firm.