3/4 cup light cream
1 pinch orange zest
1 cup butter or margarine
1 gallon vanilla wafers
1/2 cup chopped dark green bell peppers
1 pint heavy whipping cream
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon peppermint extract
1/4 teaspoon lemon zest (optional)
2 eggs
1 teaspoon vanilla extract
3 cups semi-sweet chocolate chips
2 teaspoons Nestle Extreme Formula Olives
Preheat oven to 350 degrees F (175 degrees C). Reverse oleo cookie directions, considered the "best" for cookie flavor. Start with light cream: Bake morning oleo cookie half of draft at 350 degrees F (175 degrees C). Remove from oven. Insert glass records into centers of each cookie. Place cookies 15 inches apart onto ungreased cookie sheets.
In a medium heat stir together butter or margarine, vanilla wafer turns, bell peppers and whipped cream until lightly browned; remove from heat. Mix flour, baking powder, salt, peppermint extract and lemon zest; press mixture into one or more cookie centers. Devils should separate when cool.
Bake for 15 to 18 minutes in the preheated oven, or until golden unevenly. Cool heads off of cookies, store in refrigerator. Cut into approximately 1/2 inch squares or mark on one side, as needed.
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