In a deep bowl, whisk together the flour, salt, and baking powder.
In an electric mixer with the paddle attachment (not the whisk), mix the room temperature butter with the sugar. Add the egg, brandy, and vanilla and continue to combine. Gradually add the flour and finish mixing.
Place the dough on a clean, floured surface and form two balls of dough. Cover the balls with plastic wrap and refrigerate for at least 1 hour.
Preheat the oven to 180ºC. Prepare two baking sheets with parchment paper.
Flour a clean surface and using a rolling pin, roll out one ball of dough until it is 1/4 cm thick. It is important to use the rolling pin in one direction while moving the dough to prevent sticking.
Using the tool-shaped cutter, cut out the cookies and place them on the baking sheets. Bake for 10 minutes or until they are lightly golden. Remove from the oven and allow to cool.
While the cookies cool, make the icing by beating together the powdered sugar, egg white, and water with an electric mixer with the paddle attachment.
With artificial food coloring, paint the icings (remember to use very little coloring to achieve a good pastel color).
Decorate the cookies with the icings.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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