Cream together sugar, butter and shortening until light and fluffy.
Stir in your eggs one at a time and then your orange extract, orange zest and orange juice.
In a separate bowl, combine both of your flours, cornstarch, baking powder and salt.
Slowly add dry ingredients in small increments to your butter mixture until all of your dry ingredients are incorporated.
Chill batter in the refrigerator for 1 hr or you can place in the freezer for 20 minutes.
Preheat your oven to 350 degrees and lightly grease a cookie sheet with non-stick spray or cover in parchment paper.
Add 1/3 cup of sugar to a separate bowl for rolling.
Remove and then roll dough into 1 inch balls and then roll the balls through the extra sugar.
Place cookies on the cookie sheet and bake for 8 minutes.. no more, no less! They will seem under-cooked but trust me, they will firm up as they cool.
Remove from oven and let sit for 1 minute before moving the cookies to a cooling rack
Once cooled, store cookies in an airtight container