In a stand mixer, cream together 1 cup of unsalted butter, 1 cup granulated sugar, and a pinch of salt until light and fluffy, about 3 to 5 minutes.

Mix in 2 tablespoons of lime juice, 2 tablespoons of lime zest, and ¼ cup of orange Cointreau until fully incorporated.

Gradually add 2 ½ cups of all-purpose flour, mixing on low speed until just combined.

Divide the dough into two pieces, roll into logs, wrap with plastic wrap, and chill for at least 2 hours.

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

Brush chilled logs with beaten egg, roll in coarse sugar, slice into ½-inch rounds, and place on the baking sheet.

Bake for 11-13 minutes or until edges turn golden brown.

Whisk together 1 cup confectioners' sugar, 1 tablespoon lime zest, 2 tablespoons tequila, and 2 tablespoons lime juice until smooth.

Dip half of each cookie in glaze, allowing excess to drip off, and sprinkle with sea salt and lime zest.