Orange Biscochos (a.k.a. Biscochitos de Naranja)

In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, and ginger, mixing well. In a small bowl, stir together the orange juice, orange liqueur, vanilla, and orange zest, mixing well.

In a stand mixer fitted with the paddle attachment, beat the shortening on medium speed until creamy. Add the sugar and egg and beat until smooth. On low speed, add the flour mixture in three batches alternately with the orange juice mixture in two batches, beginning and ending with the flour mixture and beating after each addition just until incorporated. Remove the bowl from the mixer stand and lightly knead the dough with your hands to bring it together.

Remove some dough from the bowl (the amount will vary depending on the size of your cookie press) and cover the bowl with a damp kitchen towel to prevent the remaining dough from drying out. Shape the dough into a log that fits your cookie press, then slip the log into your press. Holding the press upright and resting it on a sheet pan, apply even pressure to the handle to release a cookie. Move the press and repeat, spacing the cookies about 1 inch apart, until the sheet pan is full.

Bake the cookies until they are lightly browned around the edges, 8–10 minutes.

While the cookies are baking, make the cinnamon sugar. On a plate, mix together the sugar, cinnamon, and orange zest. Then ready another batch of cookies for the oven.

When the cookies are ready, remove from the oven and slide the second batch into the oven. Transfer the just-baked cookies to a wire rack to cool slightly, then roll them in the cinnamon sugar, coating on all sides, and return them to the rack to cool completely. Shape, bake, and coat the remaining cookies the same way, always making sure the sheet pan has cooled before adding a new batch.

The cookies will keep in resealable plastic bags in the refrigerator for up to 1 week or in the freezer for up to 6 months.