In a large mixing bowl with a hand mixer or in a stand mixer with a paddle attachment, cream the shortening, sugar, and eggs until combined.

Mix in the cream of tartar, baking soda, salt, and both extracts until combined.

Mix in the flour, a little at a time, until fully incorporated.

Cover and chill the dough for a least 30 minutes.

Preheat the oven to 400 F. Using a cookie scoop or tablespoon form the dough into small balls, roll in the granulated sugar, and set them on a baking sheet lined with parchment paper.

Flatten each cookie in crisscross pattern with fork dipped in sugar.

Bake for 8-10 minutes until slightly brown around the edges.

Allow to sit on the pan for 5 minutes before transferring cookies to a wire rack to finishing cooling.