1-First Step: Prepare and Chill Dough Cream the shortening thoroughly with sugar, then add fresh orange juice, vanilla or orange extract, and orange zest; mix well for a smooth base. Beat in eggs one at a time, ensuring full incorporation after each addition.

2-Second Step: Combine Dry Ingredients In a separate bowl, whisk together all-purpose flour and baking powder. Gradually add the dry ingredients into the wet mixture about a cup at a time, stirring gently to avoid overmixing, forming a soft dough.

3-Third Step: Refrigerate Dough Cover the dough and refrigerate for at least 2 hours, or up to 24 hours. Chilling develops flavors and improves dough handling for rolling.

4-Fourth Step: Shape and Coat Cookies Preheat oven to 350°F (175°C). Using a cookie scoop or tablespoon, portion dough into 1.5-inch balls. Roll each dough ball twice in sifted confectioners’ sugar, especially if chilled overnight, rolling the second time just before baking.

5-Fifth Step: Bake the Cookies Arrange the coated dough balls evenly on ungreased baking sheets, spacing them well. Bake 12-15 minutes until pale with lightly golden edges, preserving a soft inside by avoiding overbaking.

6-Final Step: Cool and Store Cool on the baking sheet 2-3 minutes before transferring to a wire rack. These italian orange cookies can be stored in airtight containers with wax paper to preserve freshness. Serve as a delightful citrus-flavored treat, perfect for any occasion.