Pinwheel Cookies

2 cups white sugar

1 large lemon

3 eggs

1 1/2 cups avocado or vegetable oil

3 tsp baking powder

4 cups all purpose flour

1/4 cup dark cocoa powder

Place the sugars in a medium bowl. Zest the lemon directly into the sugar and massage with hands to ensure that the lemon oils flavor the sugar.

Place the eggs in the bowl of a stand mixer and beat the eggs, then slowly add the sugar until the mixture is fluffy and pale yellow.

Add the oil and continue beating on low until well incorporated. Add the baking powder.

Turn off the mixer and add 1 cup of flour, then beat on low speed. Repeat process until all the flour is incorporated into the dough.

Halve the dough and place one ball into another bowl, then set aside.

Add the cocoa powder to the bowl of the mixer and beat for a few seconds until the cocoa is well combined.

Wrap both balls of dough in plastic wrap and refrigerate for 30 minutes.

Place parchment paper on the counter and roll each dough ball into a rectangle shape, then layer one on top of the other.

Slowly roll the dough outwards to form a log. Wrap the log and refrigerate for two hours.

Preheat the oven to 350°F.

Slice the logs into 1/4-inch rounds and place 2 inches apart on a lightly greased baking sheet.

Bake for 10 to 12 minutes, just long enough for dough to set. Cool on wire racks.