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Sift together flour, cream of tartar, baking soda,
and salt; set aside. In the bowl of an electric
mixer fitted with a paddle attachment, combine
butter, shortening, and 1 1/2 cups sugar. Beat on
medium speed until light and fluffy, about 2
minutes. Scrape down sides of bowl. Add eggs, and
beat to combine. Add dry ingredients, and beat to
combine.
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In a small bowl, combine remaining 1/4 cup sugar
and the ground cinnamon. Use a small (1 1/4-ounce)
ice-cream scoop to form balls of the dough, and
roll in cinnamon sugar. Place about 2 inches apart
on the prepared baking sheets. Bake until the
cookies are set in center and begin to crack (they
will not brown), about 10 minutes, rotating the
baking sheets after 5 minutes. Transfer the sheets
to a wire rack to cool about 5 minutes before
transferring the cookies to the rack. Store in an
airtight container up to 1 week.
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