I just finished making the Thin Mints recipe reported on by nooodles (link below). Kudos to you nooodles for getting me motivated enough to do this I had seen the recipe on the 101 Cookbooks blog but just didn't think it would be something I could do, not being a baker AT ALL. Turns out even a savory food person like me can make these Thin Mints as they are incredibly easy.
I made the dough on Friday, baked the cookies on Saturday and dipped them in chocolate today. The making of the dough and baking of the cookies took about 30 minutes in total (other than setting out the butter on Friday morning so that it would be at room temperature). I used Droste cocoa powder and Scharffen Berger chocolate for the coating. I rolled the dough out between two plastic sheets, to about 1/8" thick which wasn't hard at all, and used a 1 1/4" biscuit cutter to cut the cookies out. (I have way more cookies than the 3 or 4 dozen the recipe says; I think I counted about 80 or so.)
My only improvement on the cookies would be to make them a little crispier. I might bake them a couple minutes longer to see what that does. I cooled them on the baking sheet for about 10 minutes and then transferred them to a rack until they were completely cool, then refrigerated them between wax paper layers in an airtight container until the time for the dipping arrived today.
The dipping took a bit of time, because I am slow and because I couldn't figure out any way to make it faster or dip more than one cookie at a time. I used peppermint oil rather than extract, and just added a few drops at a time to the melted chocolate, until it tasted as minty as I wanted it.
By the way, I had a few extra cookies and not quite enough chocolate, and the cookies by themselves are pretty darn good.