Instructions: Preheat oven to 375 degrees

In a mixing bowl, stir together flour, baking powder, and spices. In a separate bowl, cream together butter and brown sugar until fluffy; stir in brandy.

Gradually beat dry ingredients into butter mixture, then form into a ball and knead on a floured surface until smooth. Roll out to a thickness of 1/4 inch and cut with small cookie cutters, placing cutouts on a greased baking sheet.

Bake cookies until crisp and golden brown, 10-12 minutes. Transfer to wire rack to cool.

For the icing, sift confectioners sugar into a mixing bowl. A little at a time, stir in espresso with a fork. Rest bowl in a larger bowl of very hot tap water and stir about 1 minutes, until icing is smooth and fluid. With a small knife or a teaspoon, spread a thin glaze of icing over each cookie and let set.

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