1/2 cup shortening
1/2 cup butter
1 1/2 cups sugar
2 eggs
2 3/4 cups flour; sifted
2 tsp cream of tartar
1 tsp baking soda
1/2 tsp salt
2 tbsp sugar
2 tbsp cinnamon; ground

1. Preheat oven to 400F. Butter two large cookie sheets, or line them with parchment paper or reusable silicone liners.

2. Using an electric mixer, beat shortening, butter in a large bowl until creamy. Add sugar and beat until fluffy. Beat in eggs, one at a time, until fully incorporated.

3. In a separate bowl, mix together the flour, cream of tartar, baking soda, and salt. Set mixer on low speed, and beat flour mixture into the shortening mixture.

4. In another bowl, mix sugar and cinnamon.

5. Pull apart dough to make into 1 inch balls and roll them in the sugar/cinnamon mixture. Place onto prepared cookie sheets, leaving at least 2 inches between each cookie.

6. Bake until golden brown, about 8 to 10 minutes. Centers will still be quite soft, but they will firm up as the cookies cool. Cool completely on a wire rack. Store in an airtight container at room temperature.