Have I ever told you I used to be on Second Life? Does anyone even know what Second Life is anymore? In early 2008, after a pretty rough couple of months, I was stuck in bed after some surgery and my dear friend Rob offered to help me kill time by showing me this online world where he DJ'd sometimes. I totally did not expect it to be my thing, but it was actually a bit (read: VERY) addictive, and I met more than a few people there who I still consider friends today. (I haven't had time for Second Life lately.) I met The Wife Who Can't Cook there, as well as Mrs. One Day. But I've already told you about them. This post is about Heather.
Heather and I have a lot in common. We read a lot. We're stubborn and have big mouths. We're moms to teenage boys, we share a fanatical love of boots (and shopping for more boots), we love to bake and we are both fuelled pretty much entirely by coffee. Heather and I could be twins. Except she's thinner and prettier. Heather is also a loyal friend, and has been one of the biggest supporters of my latest photography endeavours.
She lives in Phoenix, and when summer fades away here, we make imaginary plans for me to escape to Arizona where we will lie in the sun drinking margaritas, which her husband will surely not mind bringing us. I don't know when that idea started, but when I think of margaritas, I think of Heather. And when I first found this recipe, I knew I would make it for a post for her.
Someday when I'm wildly (hell, even moderately) successful, maybe I'll get to Phoenix for one of those margarita rooftop parties. This is not a recipe for last-minute whipping together when friends drop by - you have to be prepared, even though the recipe is simple, there are multiple multi-hour steps here. But then, knowing Heather, she'll have this whipped up and waiting in the freezer before I even book a ticket.
½ cup of softened butter
1 cup of granulated sugar
1 large egg
5 teaspoons of grated lime rind, divided
2 tablespoons of fresh lime juice
2½ cups of all-purpose flour
1½ teaspoons of baking powder
⅛ teaspoon of table salt
1 teaspoon turbinado sugar
½ teaspoon of coarse sea salt
2 cups vanilla of frozen yogurt
2 cups of lime sherbet
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. Combine flour, baking powder, and 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°F. 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°F for 15 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 frozen yogurt and lime 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.
(These are not as pretty as they could be, but I was short on time to style and plate, and these were the last two sandwiches of the entire batch in my freezer, so I had to photograph them before they disappeared!)