For the Orange Scone Cookie:
1-Line 2 cookie sheets with parchment paper: Line 2 cookie sheets with parchment paper and set aside.
2-In a large mixing bowl, add the: In a large mixing bowl, add the shortening, butter, cream cheese, orange zest, sugar, eggs, vanilla extract, and orange extract. Mix until light and fluffy.
3-Whisk together the flour, salt, and baking: Whisk together the flour, salt, and baking powder in a medium bowl.
4-Add the dry ingredients to the wet: Add the dry ingredients to the wet ingredients and blend until well combined.
5-Divide the dough into 14 equal-sized balls,: Divide the dough into 14 equal-sized balls, each weighing approximately 3.6 ounces.
6-Place seven balls per cookie sheet on: Place seven balls per cookie sheet on the prepared cookie sheets and refrigerate for 2½ hours.
7-Preheat the oven to 350°F: Preheat the oven to 350°F.
8-Bake for 14 minutes: Bake for 14 minutes.
9-Using the back of a wide wooden: Using the back of a wide wooden spoon, gently press the hot cookie down to flatten it.
10-Continue baking for an additional 4 minutes: Continue baking for an additional 4 minutes.
11-Slide the cookies, still on the parchment: Slide the cookies, still on the parchment paper, onto the counter to cool completely. Transfer cooled cookies to a wire cooling rack, and place a piece of wax paper or parchment paper under each cooling rack. Dip the cooled cookies in orange glaze.

For the Orange Glaze:
12-Add the sugar, orange juice, orange extract,: Add the sugar, orange juice, orange extract, and orange zest in a medium bowl.
13-Whisk until smooth: Whisk until smooth.