I’ve been craving a cherry limeade from Sonic for about 7 years now. No, really. I gave up soda sometime in college, and to this day, I never have it–with one exception: Barbecue. If I’m eating a chopped brisket sandwich, I’m sipping on Dr. Pepper. It’s just my Texan roots that make it so. Last time I had barbecue, I was super duper pregnant, and even more steadfast in my anti-soda ways. I told myself I’d only fill up my glass half-way from the fountain. I succeeded!…in filling it up half-way no less than 3 times. And then another time on the way out the door. Mama fail. Oh well, Camille still seems fine.
My eyes spotted a jar of bright red raspberry sorbet in the grocery store the other day, and I swear it was an out-of-body experience when I reached into the freezer and put it in my grocery cart. I almost never buy ice cream. I like making it, or we go to Ted Drewes. But I had to have this bright red sorbet! I mean, look at the color! It’s something no Photoshop adjustment can create. It’s ruby jewel-toned and I adore it. When I sandwiched it between two bright and zesty lime cookies, it was perfection!
I wish I could tell you if you can add the raspberry sorbet and the put the cookie sandwiches back in the freezer to serve later, but honestly, I eat these straight away. They never make it that long. But if you have willpower, please, make them and let me know!
I had some leftover no-churn strawberry ice cream in the freezer, and I was going to test it with the lime cookies but again, I ate them all so quickly! Next time, next time. There will definitely be a next time for stuffing sorbet and ice cream between soft, little lime cookies.
- 4 tablespoons unsalted butter, at room temperature
- 1/4 cup powdered sugar
- 1 lime, zested
- juice of 1 lime (about 1 tablespoon)
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 4 mini scoops store-bought raspberry sorbet
- Preheat the oven to 350.
- In a medium bowl, beat together with an electric mixer on medium-high speed the butter, sugar, zest and lime juice. Beat until light and fluffy.
- Add the flour and salt, and beat just until combined.
- Cover the bowl and refrigerate for at least 1 hour until firm.
- On a small baking sheet, scoop 8 balls of dough, smaller than a tablespoon. Roll them into perfect balls before placing on the baking sheet evenly spaced.
- Bake for 10 minutes, until the edges turn a light golden brown. Don't remove the cookies before they brown, because this is so much flavor!
- Let the cookies cool completely.
- Turn 4 cookies over, top with mini scoops of sorbet, place the other cookie on top and serve.