Honey Lime Cookie Bars

My name is Amanda. People call me Amanda. I’ve never been someone who has nicknames. I’ve always been envious of those that do. I remember in grade school just desperately wanting a nickname to happen. And stick. I saw it happen to my friends and classmates – amazed at how cool it was, how exclusive they were. They had two names. Sometimes three! And I just had the one? What kind of racket is this?

There was the smallest silver lining since family called me Mandy, but that didn’t extend to my friends or to school. My having a best friend (also) named Mandy kind of made that an impossibility. And confusing.

All of my elementary school prayers were answered when I started dating my boyfriend last year…wait…that sounds weird…doesn’t it? All of my nicknaming desires were answered? Still kinda weird…oh well!

He gave me a nickname after our third date. And continued to bestow them on me for weeks afterwards. Some would stick for a month or two, others wouldn’t last past dinner. There’s one that’s been around for as long as he has.

Even though he’s not a huge dessert or sweets person (something I’m working tirelessly on), he knows I am. And has nicknamed me accordingly.

“Baby Muffin.”

“Honelle.”

“Honey Butter with Lime Drizzle.”

We’re disgusting. I’ve accepted it.

Because I finally have nicknames!!! And they’re sweet themed. (He made up Honelle, but it’s a play on honey…I think.) They’re also inspiring. He’s always going on about honey and limes. So, last week at the grocery store when limes were 10/$2, I knew I couldn’t pass up a deal like that.

But then I had 10 limes. And a fresh jar of local honey since I put it in my coffee every morning. Then I had these honey lime cookie bars with honey lime drizzle. You should have them too, if you can stomach them after all this nickname nonsense.

Honey Lime Cookie Bars

(Makes one 9x13 pan)

3 cups flour

½ teaspoon salt

½ teaspoon baking soda

½ teaspoon baking powder

1 ½ cups sugar

2 limes, zested and juiced

1 cup (2 sticks) unsalted butter, at room temperature

1 cup honey

1 egg + 1 yolk

2 teaspoon vanilla extract

Honey Lime Glaze, recipe follows

Preheat oven to 350 degrees. Line a 9x13 pan with parchment paper and spray with nonstick spray.

Whisk together the flour, salt, baking powder, and soda. Set aside.

In the bowl of a stand mixer, rub the lime zest into the sugar until fragrant and incorporated. Add the butter and cream until light and fluffy.

Stir in honey, eggs, and vanilla extract, mixing until fully incorporated, scraping down the sides of the bowl as necessary.

In three batches, stir in flour until thick dough forms.

Spread dough into prepared pan, using spatula and fingers dipped in water to spread dough out.

Bake in preheated oven for 30 – 35 minutes, or until gold brown and center is nearly set (the bars will continue to bake when removed from oven so the center will set up).

Remove to rack and allow to cool fully before topping with glaze and serving. Can be stored in an airtight container for up to four days.

For the glaze:

2 cups powdered sugar

Juice from 2 limes

1 tablespoon honey

Pinch of salt

Whisk together ingredients until smooth, adding more powdered sugar or honey until desired consistency is reached. I like a thick glaze that hardens, so I use less liquid.