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Preheat oven to 350 degrees F. Line good quality baking sheets with parchment paper or silicone mats.
In a small bowl, whisk together flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat together the cooled melted shortening and 1 cup powdered sugar until light and fluffy. Beat in eggs one at a time until well combined, then beat in almond extract and orange zest. Beat in flour into sugar/shortening mixture until combined.
Using a medium cookie scoop (about 1.5 Tablespoons) or spoons, divide dough and roll into balls. Place cookie balls onto prepared baking sheets. Remove cookies from oven, and cool on wire racks.
Bake the cookies about 10-12 minutes or until lightly golden brown on the bottom, but still light on top.
Meanwhile, whisk together 2 cups of powdered sugar and 2 Tablespoons of milk in a small deep bowl. Add more milk as needed until glaze is fairly thin in consistency.
Dip cookies in glaze with a fork, letting excess glaze run off as much as possible. Place cookies on parchment paper or silicone mat. Quickly top with sprinkles while glaze is wet. Then set cookies aside for glaze to set.