Orange Creamsicle Sugar Cookies

1 cup soft butter
½  cup vegetable oil
1 ¼ cups granulated sugar
1 ¼ cups powdered sugar
2 eggs
1 teaspoon orange extract
3 ⅔ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt

Cream butter, oil  and sugars with an electric mixer on medium-high for 1 minute or until well blended. Hand stir in eggs and orange extract; don’t over-mix. Add dry ingredients all at once and mix until fully incorporated. Add 2-3 Tablespoons more flour for high elevation. Scoop out approximately 24 -2” balls of dough. Gently roll and flatten slightly. 
(For a richer flavor and smoother texture refrigerate or freeze until ready to bake.)
Place on greased or parchment paper on an aluminum cookie sheet. Bake at 350 degrees for 10+ minutes. Let cool completely.  Generously pipe Orange Cream straight from a Ziploc bag with a 1 inch corner trimmed off. Refrigerate until ready to serve. Garnish with fresh orange if desired.
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Orange Cream
1 cup boiling water
6 oz. orange flavored gelatin powder
24 oz. thawed Cool Whip

Mix boiling water and gelatin in the food processor until gelatin is dissolved. Fold in Cool Whip.  Spoon into two different gallon sized Ziploc bags. (This will make it easier to handle.)