In the bowl of an electric mixer, preferably fitted with a paddle attachment, beat the butter at medium speed until smooth. Add the powdered sugar and beat until fully incorporated. Add 1 egg yolk, 1 tablespoon of tequila, the lime zest, and ¼ teaspoon salt and beat until everything is incorporated. Turn the mixer to low and slowly beat in the flour mixing just until the flour is mostly incorporated – it is better to under beat than over beat. Crush the strawberries and add to the cookie batter. With a spatula, fold in the strawberries and make sure all the flour is mixed into the dough.
Divide the dough in half, wrap in plastic wrap and refrigerate for half an hour. Remove. Roll each portion of dough into a log about 1 – 1 ½ inches in diameter. Wrap the logs in plastic wrap and refrigerate for at least 2 hours. At this point you can keep the dough in the fridge for 3 – 4 days or freeze it for up to 2 months.
Preheat oven to 350 degrees and line 2 baking sheets with parchment paper or silicon baking sheets.
In a small bowl, beat the remaining egg yolk with the remaining tablespoon of tequila. In another small bowl, combine the red and clear sanding sugar with 1 teaspoon salt. Spread the sugar mixture onto a clean piece of waxed or parchment paper.
Unwrap the dough logs and brush with the egg/tequila mixture. Roll the logs in the sugar /salt mixture, pressing firmly to make sure it adheres.
Using a sharp, thin knife, slice the dough into ¼ inch cookies. Place on the prepared baking sheets about ½ inch apart from each other.
Bake for 14 - 17 minutes or until the cookies are set but not brown. Let cool on the pan.
(Recipe for Carol's all purpose gluten free flour Here)