Preheat oven to 350 degrees F. Line cookie baking sheets with parchment paper.

In a medium size mixing bowl, combine the flour, cream of tartar, soda, and salt: set aside.

In a large mixing bowl, using an electric mixer, beat the butter and shortening together until smooth. Gradually add the sugar and beat until well combined. Beat in the eggs, one at a time.

Add the flour mixture in 3 parts, beating just until well combined

In a small bowl, combine the sugar and cinnamon. The amount of cinnamon added varies by personal preference. The more cinnamon added, the darker the cookies are on top.

Using a small scoop, shape dough into even size balls. Roll the balls in the sugar-cinnamon mixture. Place balls onto baking sheets about 3 inches apart.

Bake 8-9 minutes or until edges become light golden brown. Remove from the oven and allow to set on baking sheet for a few minutes until bottom is firm. Cookies will become harder as they cool. Transfer to a wire cooling rack. Gently press a lemon wafer into center of each cookie. Makes about 3 dozen

If making the smaller cookies, after rolling ball in sugar-cinnamon, cut each ball in half. Place cut side down on the baking sheet. Bake less than time for the larger cookies. Remove from the oven. Allow cookies to set a few minutes, then gently press a lemon wafer into the center of each cookie. Cool on baking sheet a few more minutes, then transfer to a cooling rack.

Makes about 6 dozen cookies.