Lime Margarita Cookie Pie

For the cookie:
Preheat oven to 375 F. Spray a 12″ round tart pan (with removable bottom) with nonstick spray or butter.

Whisk flour, baking soda and salt into a bowl, set aside.

In the bowl of a stand mixer fitted with the paddle attachment, cream butter and sugar together. Mix until fluffy, about 5 minutes. Add in one egg at a time, mixing for about a minute per egg. Then mix in vanilla, juice and zest until just combined. Slowly incorporate the dry ingredients on low speed until just combined.

Transfer batter to prepared baking dish and evenly spread out the batter.

Bake for about 20-25 minutes. The cookie is done when a toothpick inserted in the center comes out clean (don’t overcook, edges should just barely start to turn golden).

Remove from oven and cool completely in the pan, set on a wire rack.

For the frosting:
In a large bowl beat butter and cream cheese with an electric mixer on medium for about 3 minutes (until fluffy). Reduce speed to low, add sugar slowly until sugar is moistened. Beat at medium-high speed until incorporated. Add tequila, salt, juice and zest, then continue to beat frosting for 3-5 minutes until blended and smooth.

Spread frosting evenly over cookie (once cookie is completely cooled). Sprinkle the top with some more sea salt and garnish with lime slices.

Notes:
– You could also use a 13″ x 9″, or a 9″ x 9″ baking dish. If you do, make sure and adjust the bake time accordingly.
– If you want this dessert to be a little extra boozy, brush another 1-2 tablespoons of tequila over the cookie once it’s cooled, before you add the frosting.
– Always use good-quality tequila (if you wouldn’t drink it, don’t cook with it).
– Garnish with thinly cut lime slices.