These Margarita Cookie Bars the perfect treat for Cinco de Mayo. A lime flavored sugar cookie bar topped with tequila-spiked cream cheese icing, these are a grown-up dessert to enjoy this weekend. Cookie layer adapted from Anissa's Kitchen
- 5 Cup all purpose flour
- 1/2 Teaspoon baking soda
- 1 Cup (2 sticks) unsalted butter, softened at room temperature
- 2 Cup granulated sugar
- 2 Tablespoon lime zest (~2 limes)
- 4 Large eggs
- 1 Tablespoon lime juice (~1/2 lime)
- 8 Ounce cream cheese
- 1/2 Cup (1 stick) unsalted butter, softened at room temperature
- 1 Tablespoon fresh lime zest (1 lime)
- 2 Tablespoon good quality tequila
- 1/4 Teaspoon salt
- 2 Cup confectioners’ sugar
Prepare cookie layer. Pre-heat oven to 350 degrees. Grease a 13x18 jelly roll pan with butter or non-stick cooking spray; set aside.
In a large bowl, whisk together flour and baking sodea 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 in 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. Set aside to cool and prepare frosting.
Use the whisk attachment of an electric mixer to beat butter and cream cheese on high speed until light and creamy. Mix in lime juice and salt. Add in sugar ½ a cup at a time or until at 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 over cooled cookie layer. Store in refrigerator and bring to room temperature before serving.