Preheat oven to 350°F. Lightly spray pan cavities with baking spray.
In a large bowl, beat butter and sugar with an electric mixer at medium speed until well blended. Beat in egg and extracts; mix well. Combine flour and salt; add to butter mixture. Beat until well blended. Press dough into cavities, filling it 2/3 full (this is about 1 1/2 level tablespoons of dough). Bake 10 to 12 minutes or until light brown around the edges. Cool in the pan for 10 minutes. Turn pan over, lightly tap pan to remove the cookies. Cool completely on a wire rack.
Run the pan under cold water for 10 seconds to cool it down. Wipe it dry and repeat filling/baking process.
Combine the confectioner’s sugar, White-White Icing Color, and vanilla in a large bowl. Add 1 tablespoon of milk and stir slowly with a wire whisk. Gradually add in tablespoons of milk as needed until the mixture loosens and the glaze falls in a thick ribbon from a spoon. The mixture should not be so thick that it sits on top of the cookie and doesn’t run off the edges. Add additional milk if you get this result with the first cookie.
Place a cooling rack over a large baking pan with a lip. Place the cookies, well spaced, on the rack and spoon glaze over each cookie. Allow the cookies to dry, about 2 to 3 hours. Transfer the dry cookies to a piece of waxed paper and dust them, using a dry pastry brush, with unsweet cocoa.
Keep cookies in a container that seals air-tight.
Notes
*This post is sponsored by Wilton, however, I only recommend products or services I use personally and believe will add value to the efforts of my readers.