In the bowl of a stand mixer with the paddle attachment or a large mixing bowl with an electric hand mixer, cream together the shortening and sugar for 2-3 minutes until the sugar starts to dissolve. Add the eggs and vanilla, blend well.

Sift the flour, baking powder and salt in a separate mixing bowl. Slowly blend the dry ingredients into the wet ingredients until a dough forms.

Line a 9x5 inch loaf pan with plastic wrap. Line horizontally and vertically.

Divide the dough into 3 even sections. Press one section of dough into the bottom of the loaf pan, pressing down with the bottom of a measuring cup to make it has flat as possible.

Add the next section of the dough to the stand mixing or mixing bowl. Add equal drops of yellow and red food coloring until it achieves the right color of orange. Press that dough into the loaf pan.

Add the last section of dough to the mixer, adding only a few drops of yellow food coloring until it reaches the correct color, then press it evenly into the loaf pan. The dough will be to the top, if not slightly over. Cover with plastic wrap and chill for 4-24 hours.

When ready to bake, preheat the oven to 400°F and line an insulated cookie sheet with parchment paper.

Invert the dough and gently pull the cookie dough out of the loaf pan and slice into 1/2 inch slabs. Cut diagonally into triangles. Cookies are small, this is normal and why the recipe makes so many.

Arrange on the prepared cookie sheet 2 inches apart. Bake for 6-7 minutes or until they start to puff up and might lightly brown along the edges.

Remove and using a pastry cutter or 2 other flat metal surfaces, reshape any uneven sides into straight lines.

Allow to cool before removing to a wire cooling rack.

Repeat with the remaining dough, keeping unused dough in the refrigerator until ready to use.

Frost if desired.

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