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1
Add the butter and sugar in a large bowl with an electric mixer, beat at medium speed for 4 to 6 minutes, until light and fluffy.
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2
Beat in the egg, 1 tablespoon lime rind, and lime juice for 2 to 3 minutes until well blended.
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3
Whisk together flour, baking powder, and 1 pinch of salt until well mixed.
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4
Add the flour mixture to the butter mixture, and beat until just incorporated.
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5
Divide the dough into 2 equal pieces.
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6
Shape each piece into a 6-inch log.
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7
Wrap the logs individually in plastic wrap, refrigerate for 3 hours or until firm.
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8
Preheat the oven to 350.
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9
Cut each log into 16 (about 13 inch-thick) slices, and place 1 inch apart on the baking sheets lined with parchment paper or coated with cooking spray.
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10
Sprinkle the remaining 2 teaspoons lime rind, turbinado sugar and sea salt evenly on top of the cookies.
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11
Bake in the preheated oven for 10 to 12 minutes, until the edges are lightly browned.
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12
Remove from the oven and allow to cool for 2 minutes on the pans on a wire rack.
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13
Remove from the baking sheets onto the wire rack, and let cool completely.
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14
Add the vanilla ice cream and sherbet in a medium bowl, lightly swirl together.
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15
Arrange 1/4 cup ice cream mixture onto the bottom of one cookie, and place another cookie on top to make a sandwich.
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16
Cover each sandwich with a small piece of plastic wrap to hold the shape.
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17
Freeze at least 3 hours or until firm.
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18
Serve and enjoy!
