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Combine flours, baking powder and baking soda. Set aside.
In a mixer, cream the butter and sugar. Add the olive oil and egg, mixing on medium speed until combined. Add the triple sec, clementine zest and juice and vanilla extract.
Add the dry ingredients in 3 parts, slowly mixing to combine.
Wrap the dough in plastic wrap and store in the fridge for 30 minutes.
Preheat the oven to 375. Remove the dough from the fridge and form into cookies, sort of the shape of Milano cookies (2″ long, 1/4″ thick). Place on a lined cookie sheet. Bake for 10-12 minutes, until lightly brown on the edges.
While the cookies are baking, melt the chocolate in the microwave.
Let the cookies cool and top with the chocolate. Sprinkle with chopped almond slivers.