Moroccan Rolled Cookies

1: Preheat oven to 350°F and prepare about 3 full size baking sheets lined with parchment paper.

2: In the bowl of a mixer, combine eggs, sugar, and oil. Whisk until frothy and pale yellow. Add orange juice and vanilla and mix.

3: Separate your batter in half, keeping half in the mixer and transferring the other half to a separate bowl.

4: Change the mixer attachment to paddle, add 1 tsp baking powder and start mixing. Gradually add 2-2.5 cups of flour, 1 tbsp at a time, until dough is stiff and slightly sticky. Transfer to a floured working surface.

5: Add the extra batter to the mixer. Add cocoa powder, 1 tsp baking powder, and 2-2.5 cups of flour, 1 tbsp at a time, achieving the same consistency. Transfer to a floured working surface.

6: Separate each ball into two parts, rolling out one white and one chocolate dough. Layer one on top of the other and slice into thin pieces for cookies.

7: Transfer cookies to baking sheets and bake for 12-14 minutes for light-colored cookies or 15-18 minutes for slightly golden brown cookies.