Recipes and Cooking Lime Sugar Bars These fabulous cookie bars are perfectly sweet and tangy in every bite. By Colleen Weeden Colleen Weeden As a food expert, Colleen Weeden has written extensively for Better Homes & Gardens. From airfryer tips to advice on how to poach an egg, she shares her passion for food with practical, easy-to-follow tips. She has also contributed to Midwest Living magazine. Learn about BHG's Editorial Process Updated on January 14, 2021 Print Rate It Share Share Tweet Pin Email Photo: Brie Passano Prep Time: 20 mins Bake Time: 20 mins Total Time: 20 mins Servings: 50 Yield: 50 bars Jump to Nutrition Facts Ingredients 3 limes ½ cup butter, softened ½ cup shortening 1 ¾ cup granulated sugar 1 ½ teaspoon baking powder ½ teaspoon salt 3 eggs 1 teaspoon vanilla 3 cup all-purpose flour 1 ½ cup powdered sugar Royal Icing 1 16 ounce package powdered sugar (4 cups) 3 tablespoon meringue powder* ½ teaspoon cream of tartar ½ cup warm water 1 teaspoon vanilla Directions Preheat oven to 350°F. Line a 15x10-inch baking pan with foil, extending foil over edges. Remove 4 tsp. zest and squeeze 5 Tbsp. juice from limes. In a large bowl beat butter and shortening with a mixer on medium to high 30 seconds. Add 3 tsp. of the lime zest, the granulated sugar, baking powder, and salt. Beat until light and fluffy, scraping bowl as needed. Beat in eggs, vanilla, and 3 Tbsp. of the lime juice until combined. Beat in flour. Spread batter into prepared baking pan. Bake 20 to 25 minutes or until light brown. Cool slightly in pan on a wire rack. For glaze, in a small bowl stir together powdered sugar, remaining 1 tsp. lime zest, and 4 tsp. of the lime juice. If needed, stir in enough of the remaining lime juice to reach a thin glazing consistency. Spread warm uncut bars with glaze; cool. Using foil, lift out uncut bars. Cut into bars. Royal Icing In a large mixing bowl stir together the powdered sugar, meringue powder, and cream of tartar. Add the water and vanilla. Beat with an electric mixer on low speed until combined; beat on high speed for 7 to 10 minutes or until icing is very stiff. If not using immediately, cover bowl with a damp paper towel; cover with plastic wrap. Chill for up to 48 hours. To Decorate To paint the bars, omit the lime glaze. Prepare Royal Icing (p. xx) and spread an even layer over cooled uncut bars (save remaining Royal Icing to frost desired cookies). Let stand several hours or overnight until completely set. In separate bowls mix green and red liquid food coloring with a few drops of water to dilute food coloring slightly. Using clean new artist paintbrushes of different widths, paint plaid patterns on cookies. Let stand until set. *Tip Meringue powder is a mixture of pasteurized dried egg whites, sugar, and edible gums. Look for it in the baking aisle of your supermarket or at a specialty food store. Rate it Print Nutrition Facts (per serving) 108 Calories 4g Fat 17g Carbs 1g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 50 Calories 108 % Daily Value * Total Fat 4g 5% Saturated Fat 2g 10% Cholesterol 16mg 5% Sodium 59mg 3% Total Carbohydrate 17g 6% Total Sugars 11g Protein 1g Vitamin C 0.6mg 3% Calcium 12mg 1% Iron 0.4mg 2% Potassium 15mg 0% Folate, total 15.4mcg Vitamin B-12 0mcg Vitamin B-6 0mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.