Cream together 1½ C sugar and 1 C shortening until fluffy

Add eggs 1 at a time beating well after each addition

Add vanilla and mix well

In large bowl combine 2¾ C flour, 1 tsp baking soda, 1 tsp salt and 2 tsp cream of tartar, ¼ C sugar, 2 tsp cinnamon, ¼ tsp nutmeg, ¼ tsp all spice with wisk until well mixed

Add flour mix slowly to mixing bowl using ¼ Cup increments. Scrape bottom of bowl often!

Chill dough for 30-60 minutes

Preheat oven to 400 and line cookie sheets with parchment paper

In medium bowl- put granulated sugar to roll in. Feel free to add extra spices to the sugar for more depth of flavor!

Using tablespoon size amounts roll dough into balls.
Roll balls in sugar mix to coat well

Bake 7-10 min until set and tops Crack.
Remove and let stand on tray for 1 minute then transfer to wire racks to cool completely.

Store cooled cookies in airtight container for 3-5 days (if they last that long) at room temperature OR refrigerate in air tight containers for up to 10 days.