• Sift together the dry ingredients. 
• Using an electric mixer, cream butter and sugar until light; add the egg, brandy, and vanilla and beat well. Add the dry ingredients a little at a time and mix well until blended. Wrap and chill the dough for at least 30 minutes before rolling.
• Preheat the oven to 400 degrees. On a lightly floured board, roll out one third of the dough at a time (keeping the rest in the fridge). Roll to about 1/4 to 1/6 inch thick and cut out with cookie cutters. x
• Put shapes on parchment lined (or greased) baking sheets (place in freezer in between batches) and bake for 6-8 minutes, depending on the size of the cookie. Cool on racks.
• Once completely cool decorate with Royal Icing.

For the Royal Icing

• Mix together the sugar, egg whites and lemon juice.  Separate the icing out into however many colors you'd like to have (you can separate into bowls or zip lock bags.
• Add food coloring slowly until desired color is attained. If using zip lock bags you can cut off a small bit of the corner of the bag to pipe out the icing onto the cookie. 
• Decorate the cookies with the icing, then quickly top with sprinkles before it drys. 
• Store finished (and dried) cookies in a air tight container at room temp for 1 week. Or freeze.