Step 1

Cream the shortening and then add juice, sugar, extract, and orange zest and mix until well combined.

Step 2

Add in the eggs one at a time and beat well.

Step 3

Combine the baking powder and the flour in a separate bowl and then add the flour mixture to the egg/sugar/shortening mixture 1 cup at a time until all is well combined.

Step 4

Refrigerate the dough covered for 2 to 24 hours.

Step 5

When ready to bake, preheat oven to 350 degrees and fill a plate with sifted confectioner sugar.

Step 6

Using a small cookie scoop or tablespoon, portion the dough evenly and then roll each portion into a smooth ball.

Step 7

Roll each ball into the confectioner sugar to coat the cookies. I like to do this twice. If you opt to refrigerate your unbaked cookies overnight, make sure to complete the second rolling just before baking as the sugar will absorb into the dough during an extended rest period.

Step 8

Place the cookies on an ungreased cookie sheet and bake for 12 to 15 minutes.

Step 9

Do not over bake; cookies should be light in color and the bottom edges should be slightly golden.