Peppermint Patties

REFRIGERATE 350F 9min

2 cups all-purpose flour
½ cup plus 1 tablespoon baking cocoa, sifted, divided
1 tsp baking powder
½ tsp salt
1 cup granulated sugar
¾ cup butter, softened
1 egg
4 tsp vanilla, divided
1 ½ tsp peppermint extract
3 cups powdered sugar
¼ cup hot water or milk (not boiling)

Combine flour, ½ cup cocoa, baking powder and salt in small bowl; set aside.
Beat granulated sugar and butter in large bowl with electric mixer at medium speed 1 minute or until creamy.
Add egg, 1 tsp vanilla and peppermint extract; beat until well blended.
Gradually stir in flour mixture just until blended.
Shape dough into 12x2-inch log on lightly floured work surface.
Wrap tightly in waxed paper, then wrap in plastic wrap.
Freeze 2 hours or until firm.

Preheat oven to 350F.
Grease or parchment cookie sheets.
Cut dough into 1/8 inch slices.
Place slices 1 inch apart on prepared cookie sheets.
Bake 9 minutes or until puffed and firm to the touch.
Cool on cookie sheets 1 to 2 minutes.
Transfer to wire racks to cool completely.
For icing, combine powdered sugar, hot water and remaining 3 tsp vanilla in medium bowl; stir until smooth. Add additional water, ½ tsp at a time, if necessary until desired consistency is reached.
Divide icing in half.
Add remaining 1 tbsp cocoa powder to one bowl; stir until well blended.
Cover cocoa icing; set aside.
Frost cooled cookies with vanilla icing; let stand until set. Drizzle cookies with chocolate icing; let stand until set.