• Preheat the oven to 350°F (180°C). Spray a 9x13 baking pan with non-stick spray and set aside.
• Cream together the butter and granulated sugar using either a stand mixer or an electric hand mixer.
  1 cup (222g) salted butter, softened , 1 cup (230) granulated sugar
• Scrape the sides of the bowl and add in the eggs, vanilla extract and canola oil. Once incorporated, add in the flour and baking powder. Mix until a soft dough forms.
  2 eggs, 2 tsp vanilla extract, 2 tbsp canola oil, 3 cups (456g) all-purpose flour, 2 tsp baking powder
• Press the dough into the bottom of the prepared pan evenly.
• Bake at 350°F (180°C) for 15-18 minutes or until it has puffed up and no longer looks wet and glossy.
• Allow the cookie bars to cool completely on the pan.
• Once it has cooled, make the frosting.

Frosting

• To make the frosting, slowly cream the butter until smooth.
  1/2 cup (111g) salted butter, softened
• Alternate adding powdered sugar one cup at a time and a splash of heavy cream to the bowl, mixing to help incorporate the powdered sugar into the butter.
  3 cups (321g) powdered sugar, heavy cream
• Repeat the last step until all 3 cups of powdered sugar have been added.
• Add in the coconut flavoring and mix until incorporated.
  2 tsp coconut flavoring
• Finally, add more heavy cream to thin the frosting to your desired consistency, if needed.
• Frost the top of the cookie bars and place 24 lime wedges onto the frosting and chill until ready to cut and serve. Squeeze the lime juice over the cookie before enjoying.
  3 limes, sliced into wedges