In a deep bowl, mix the flour, salt, and baking powder with a whisk.
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 make two dough balls. Cover the balls with plastic wrap and refrigerate for at least 1 hour.
Preheat the oven to 180ºC. Prepare two baking sheets with wax paper.
Flour a clean surface and use a rolling pin to roll out one dough ball until it is 1/4 cm thick. It is important to roll the pin from side to side and keep moving the dough to prevent it from sticking.
Using a flower-shaped cutter, cut the cookies and place them on baking sheets. Bake for 10 minutes or until lightly golden. Remove from the oven and allow to cool.
While the cookies are cooling, make the icing by beating the powdered sugar, egg white, and water with an electric mixer using the paddle attachment.
With food coloring, paint the icings (remember to use very little coloring to achieve a good pastel color).
Decorate the cookies with the icing and form the flower cluster as seen in the photo.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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