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* If you don't have buttermilk, you can mix just under 1-1/2 cups of regular milk with 1-1/2 Tablespoons of lemon juice. Mix and let sit for 5 minutes before using.
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In a large bowl, whisk together flour, baking powder and salt. Set aside.
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In a separate large bowl, cream together shortening, sugar, vanilla, grated orange peel, and orange juice.
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Add in eggs, one at a time, scraping the bowl with each addition.
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In a small bowl, mix together buttermilk and baking soda.
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Add buttermilk/soda mixture alternately with the flour mixture into the creamed ingredients. Beat well and scrape sides of bowl after each addition. Dough will be similar to the consistency of brownie batter.
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Chill dough 1 hour.
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Preheat oven to 350 degrees F. Using a cookie scoop drop dough onto a cookie sheet, leaving 2 inches on all sides. Bake for 8-10 minutes, until bottom edges begin to brown. Remove from the oven and leave on the baking sheet 2 minutes. Finally, remove to a wire rack to cool.
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FOR THE ICING:
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Beat together margarine, orange juice, orange zest, and vanilla in a large mixing bowl. Using a wire whisk (by hand or stand mixer attachment), stir in confectioner's sugar until perfectly smooth and combined. Spread a thin layer of icing onto cooled cookies.
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TO FREEZE FROSTED COOKIES:
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Place frosted cookies in a single layer on baking sheets. Place in the freezer, uncovered for 1 to 3 hours, until frozen. Stack and store cookies in an airtight container in the freezer.
