Begin by creaming the shortening and sugar together in a large mixing bowl until the mixture becomes light and fluffy, which should take approximately 5 to 7 minutes. Next, incorporate the buttermilk, eggs, orange juice, and grated zest into the creamed mixture. In a separate bowl, combine the dry ingredients and gradually add them to the wet mixture, stirring well to ensure thorough incorporation. Once mixed, refrigerate the dough for about 20 minutes, or until it has firmed up enough to handle comfortably.

Preheat your oven to 375°F (190°C). Using a tablespoon, drop rounded portions of dough onto ungreased baking sheets, spacing them about 2 inches apart. Bake the cookies for 8 to 10 minutes, or until they are lightly browned. Once done, transfer the cookies to wire racks to cool completely.

For the icing, blend the confectioners' sugar with the orange extract and add sufficient orange juice to reach your desired consistency. Drizzle or spread the icing over the cooled cookies to finish.