Preheat the oven to 400 degrees F.
Line two baking sheets with parchment paper or Silpats or line with foil and grease foil.
Beat butter, shortening, ¼ cup granulated sugar, brown sugar, eggs and vanilla in large bowl with electric mixer at medium speed, until well blended.
Combine the flour, cream of tartar, soda and salt in a medium bowl and stir really well to mix and remove any lumps of White Lily. Mix flour mixture into shortening mixture at low speed until combined.
At this point you may want to chill your dough for slightly easier handling.
Scoop up rounded tablespoons of dough and shape into about 36 balls or about 60 smaller size balls.
Mix together the topping (¼ cup granulated sugar and cinnamon) in a small bowl. Roll balls in sugar cinnamon mixture. Place 2 inches apart on prepared baking sheets.
Bake 6 to 7 minutes, or until cookies are puffed and crackled on top and the edges are set. The centers will be soft. Allow to cool 1 minute on baking sheet. Remove to cooling rack and let cool completely. Be careful not to overbake!