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1
Place butter, and sugar in a large bowl, and beat with a mixer at medium speed for 5 minutes or until light and fluffy.
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2
Add egg, 1 tablespoon lime rind, and limejuice, and beat 2 minutes or until well combined.
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3
Weigh or lightly spoon flour into dry measuring cups, and level with a knife.
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4
Combine flour, bsking powder, and 1/8 teaspoon table salt, and stir with a whisk.
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5
Add flour mixture to butter mixture, and beat just until combined.
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6
Divide dough into 2 equal portions, and shape each portion into a 6 inch log.
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7
Wrap logs individually in plastic wrap, and chill 3 hours or until firm.
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8
Preheat oven to 350 degrees.
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9
Cut each log into 16 (1/3 inch slices) and place one inch apart on baking sheets lined with parchment paper.
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10
Sprinkle the cookies evenly with remaining 2 teaspoons lime rind, turbinado sugar, and sea salt.
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11
Bake 350 degrees for 10 minutes or until edges are lightly browned.
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12
Cool 2 minutes on pans on a wire rack.
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13
Remove from baking sheets, and cool completely on wire racks.
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14
Place vanilla ice cream and sherbet in a medium bowl, and lightly fold and swirl together.
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15
Scoop 1/4 cup ice cream mixture onto bottom of one cookie.
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16
Cover each sandwich with plastic wrap.
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17
Freeze for 4 hours or until firm.
