In large bowl, beat 1 cup confectioners’ sugar, butter, 1/4 teaspoon Salted Caramel and Creamy Vanilla Custard Flavors until well-combined. Add flour, cocoa powder and salt; mix until combined. Divide dough into 2 discs; wrap with plastic wrap and refrigerate 2 hours or until firm.

Preheat oven to 325°F. Line cookie pans with parchment paper.

On floured surface, roll out dough 1/4 in. thick, pressing together gently if dough cracks. Cut using a 3 in. cookie cutter and place on prepared pan. Re-roll dough as necessary, chilling if it becomes too soft.

Bake 12-14 minutes or until dry at edges. Cool 2 minutes on pan on cooling grid. Remove from pan to cooling grid; cool completely.

To prepare glaze, whisk together 1 1/4 cups confectioners’ sugar, milk, corn syrup and 1/4 teaspoon Salted Caramel Flavor in medium bowl until smooth. Drizzle over cooled cookies.