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OMG i found a cookie that tastes just like a Thin mint!!!!!! They are Keebler Fudge Shop Mint creme filled. They are sooooo good, and taste just like thin mints MMMMMMMMM

I want some....I watched a program on the food channel not too long ago and they were
making home made thin mint cookies. Said they tasted a lot like the girl
scout version. I wish I could remember the episode but if I can find it, i'll
forward it on to you. Thin Mint Recipe - homemade and all-natural
Chocolate Wafers:
8 ounces organic butter, room temperature
1 cup organic powdered sugar, (I use Wholesome Sweeteners brand)
1 teaspoon natural vanilla extract
1 cup cocoa powder (I use Dagoba's cacao powder)
3/4 teaspoon fine grain sea salt
1 1/2 cups whole wheat pastry flour

Chocolate Peppermint Coating:
1 pound good quality semi-sweet chocolate, chopped
1/4 teaspoon plus a couple drops of natural peppermint extract (I use
Flavorganics brand, avail. at Whole Foods)

Preheat your oven to 350. Racks in the middle zone.

Make the cookie dough: In a mixer cream the butter until it is light and
fluffy. Add the powdered sugar and cream some more, scraping the sides
of the bowl a couple times if necessary. Stir in the vanilla extract and then
the salt and cocoa powder. Mix until the cocoa powder is integrated and
the batter is smooth and creamy, sort of like a thick frosting. Add the
whole wheat pastry flour and mix just until the batter is no longer dusty
looking, it might still be a bit crumbly, and that's o.k. You don't want to
over mix and end up with tough cookies.

Turn the dough out onto a counter, gather it into a ball, and kneed it just
once or twice to bring it together into once nice, smooth mass. Place the
ball of dough into a large plastic bag and flatten it into a disk roughly
3/4-inch thick. Place the dough in the freezer for 20 minutes to chill.

Rollout and bake: Remove the dough from the freezer and roll it out really
thin, remember how thin Thin Mints are? That's how thin you need your
dough, about 1/8-inch. You can either roll it out between two sheets of
plastic, or dust your counter and rolling pin with a bit of flour and do it
that way. Stamp out cookies using a 1 1/2-inch cutter (this time I used
one with a fluted edge, I've done hearts and other shapes in the past).
Place cookies on a parchment-lined baking sheet and bake for 10
minutes. Remove the cookies from the oven and allow them to cool
completely on a baking rack if you've got one.

Make the peppermint coating:
While the cookies are in the oven you can get the coating ready. I use a
makeshift double boiler to melt chocolate (a metal pan over a saucepan of
gently simmering water), but I know many people who swear by melting
chocolate in the microwave. Slowly melt the chocolate, stirring
occasionally until it is glossy and smooth. Stir in the peppermint extract.
If you think the chocolate needs a bit more peppermint kick, add more
extract a drop or two at a time - but don't go overboard.

Finishing the cookies: You are going to coat the cookies one at a time and
then gently set them on a parchment-lined baking sheet to set. Drop one
cookie into the chocolate and (using a fork) carefully make sure it gets
fully coated. Lift the cookie out of the chocolate with the fork and bang
the fork on the side of the pan to drain any extra chocolate off the cookie.
You are after a thin, even coating of chocolate. Place on the
aforementioned prepared baking sheet, and repeat for the rest of the
cookies. Place the cookies in the refrigerator or freezer to set. They will
set at room temperature, it just takes much longer, and I prefer them
straight out of the freezer anyways ;)

Make 3 or 4 dozen cookies.

Sounds great--I will have to pick up some at the store. Thanks for sharing!
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