Cream the shortening then beat in the juice, sugar, orange extract and orange zest (mixture will appear curdled) until well combined. Blend in the eggs and beat well.
Mix in all of the baking powder and flour, 1 cup at a time, blending well. Once you've added 6 cups of flour, add the remaining flour just until mixture can be rolled into a ball (batter will be sticky).
Refrigerate the dough covered for several hours or even overnight.
Fill a low dish with sifted icing sugar. Using a small cookie scoop. scoop several balls of the cold dough into a plate. Roll the cookies into a smooth ball then roll in the icing sugar. Place the cookies on an ungreased cookie sheet, about 2 " apart.
Bake for 12 - 15 minutes, rotating the baking trays half way through the baking process. Do not overbake, cookies should be light in colour.