In a large mixing bowl, whisk together 1 cup of flour and 1 cup of sugar until fully combined.

In a microwave-safe bowl, melt ½ cup of unsalted butter in 30-second intervals, stirring between each until completely liquefied.

Add the freshly grated zest and juice of one orange to your flour and sugar mixture. Stir gently until the mixture comes together smoothly.

Pour the melted butter into the batter, mixing thoroughly until there are no dry ingredients remaining.

Cover your mixing bowl with plastic wrap and chill the batter in the refrigerator for at least 2 hours.

Set your oven to preheat at 350°F (175°C) while the batter is chilling.

Transfer the batter to a pastry bag fitted with a round tip. On Silpat-lined baking sheets, pipe nickel-sized rounds of batter.

Carefully place the baking sheets in the preheated oven and bake for about 10 minutes or until the edges turn golden orange.

Once the cookies cool slightly, consider draping them over a rolling pin or a cup to create an elegant curved shape.

Store your baked cookies in an airtight container at room temperature to maintain their delightful crispiness.