Beat shortening and butter until fluffy.

Gradually add sugar and blend well.

Incorporate eggs one at a time, ensuring each is fully mixed in.

Combine flour, orange rind, baking powder, salt, and cream of tartar in a separate bowl.

Slowly add the dry ingredients to the butter mixture, blending until just combined.

Mix in orange juice until fully incorporated.

Gently fold in chopped walnuts and cranberries.

Cover the dough and chill for at least 8 hours.

Preheat oven to 350°F (175°C).

Shape dough into 1-inch balls.

Roll each ball in sugar.

Place on greased baking sheets.

Press a fresh cranberry onto the top of each cookie.

Bake for 10-12 minutes, or until the edges are lightly browned.

Cool on baking sheets for 1 minute before transferring to wire racks to cool completely.