In a deep bowl, mix flour, salt and baking powder with a balloon whisk.
In an electric mixer with the paddle (not the balloon whisk) mix the butter at room temperature with the sugar. Add the egg, the brandy and the vanilla and continue combining. Add the flour little by little and finish mixing.
Place the dough on a clean surface with flour and make two balls of dough. Cover the balls with egapak and refrigerate for at least 1 hour or up to 3 days.
Preheat the oven to 180 degrees centigrade. Prepare two baking sheets with waxed paper.
Flour a clean surface and roll a dough ball until it is 1/4 cm wide. It is important to use the roller to one side and move the dough so that it does not stick.
With cookie cutters cut the cookies and place them on the baking trays. Bake for 10 minutes or until lightly browned. Remove from the oven and allow to cool.
While the cookies are cooling, make the icing, beating the glass sugar, egg white and water with an electric mixer .
Divide the glaze in two and a half, add a little more water. This half of the glaze is used to cover the base of the cookies. The other half of the thicker glaze is used for the edges or for details.
With artificial dyes, paint the glaze (remember that you have to use very little dye to obtain a good pastel color).
Decorate the cookies with the glaze. Make the edges with the thick glaze and fill with the most liquid glaze.
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