In a deep bowl, mix the flour, salt, and baking powder with a whisk.
In an electric mixer with the paddle (not the whisk), mix room temperature butter with sugar. Add the egg, brandy, and vanilla and continue to combine. Gradually add the flour and finish mixing.
Place the dough on a floured clean surface and make 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 roll out a ball of dough with a rolling pin until it is 1/4 cm thick. It is important to use the rolling pin to one side and keep moving the dough so it does not stick.
Using a large tie-shaped cutter, cut out the cookies and leave a small extra piece on top to be able to hang the cookie on the cup.
While the cookies are cooling, make the icing by beating powdered sugar, egg white, and water with an electric mixer using the paddle attachment.
Place them on the baking sheets and bake for 10 minutes or until slightly golden. Remove from the oven and allow to cool.
With artificial food coloring, paint the icings and then decorate the cookies with the icings.
Place the cookie in the cup so that it looks like it is hanging.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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