Margarita Cookie Bars

Prepare the cookie layer. Preheat oven to 350 F. Grease a 13×18 jelly roll pan with butter or non-stick cooking spray; set aside.

In a large bowl, whisk together flour and baking soda and set aside.

In the large bowl of an electric mixer, beat butter, sugar and lime zest until light and fluffy. Add eggs and lime juice and mix well. Reduce speed to low and carefully add flour mixture. Stir just until combined.

Spread out evenly into the prepared jelly roll pan and bake for 12-16 minutes or until a knife or toothpick comes out clean and edges are light golden brown. Remove from oven and set aside to cool while you prepare frosting.

For the frosting, use the whisk attachment of an electric mixer to beat butter and cream cheese on high speed until light and creamy. Mix in tequila, lime zest and salt. Add in sugar ½ a cup at a time or until you reach your desired consistency (2 cups was the perfect amount for me but if you want a thicker texture you may want to add up to another ½ cup).

Spread cream cheese frosting over cooled cookie layer. Store in refrigerator and bring to room temperature before serving.

Cookie layer recipe adapted from Anissa’s Kitchen.