In the bowl of the stand mixer, cream together the shortening, sugar, and eggs.
In the small bowl, sift together the flour, cream of tartar, baking soda, and salt. Add to the shortening mixture and stir on low until combined.
In the small plate, stir together the cinnamon and sugar. Shape dough into balls about the size of a walnut and roll around in the cinnamon sugar until coated all the way around. Place on ungreased baking sheets about 2 inches apart.
Bake about 8 to 10 minutes, until the cookies are lightly browned but still soft. They should puff up then flatten out.