Orange Cookies

Preheat the oven to 375°F (190°C) and line baking sheets with parchment paper.

Cream together the shortening and sugar in a large bowl until light and fluffy, about 3–4 minutes, using an electric mixer on medium speed.

Beat in the eggs one at a time, mixing well after each addition until fully incorporated.

Grate the orange rind and juice the orange, then add both to the mixture and stir until combined.

Fold in the sour cream with a spatula until no streaks remain.

In a separate bowl, whisk together the flour, baking powder, and baking soda.

Gently fold the dry ingredients into the wet ingredients in two batches, stirring just until combined without overmixing.

Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.

Bake for 12 minutes, or until the edges are lightly golden and the centers are set.

Allow the cookies to cool on the baking sheet for 2 minutes before transferring to a wire rack to cool completely.