Nutrition per serving may change if servings are adjusted.
½ cup butter, softened
½ cup shortening
2 cups sugar (see Tips)
1 teaspoon baking soda
1 teaspoon cream of tartar
⅛ teaspoon salt
3 egg yolks
½ teaspoon vanilla
1¾ cups all-purpose flour
Preheat oven to 300°F. In a large mixing bowl beat butter and shortening with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking soda, cream of tartar, and salt. Beat mixture until combined, scraping sides of bowl occasionally. Beat in egg yolks and vanilla. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour.
Shape dough into 1-inch balls. Place balls 2 inches apart on ungreased cookie sheets.
Bake for 12 to 14 minutes or until edges are set; do not let edges brown. Cool cookies for 2 minutes on cookie sheet. Transfer cookies to wire racks and let cool.
Tips: Sugar Substitutes: Choose from Splenda Sugar Blend for Baking or C&H Light Sugar and Stevia Blend. Follow package directions to use product amount equivalent to 2 cups sugar. Per Serving with Substitute: Same as below except 66 cal., 8 g carb. (4 g sugars). Exchanges: 0.5 carb.
To Make Ahead: Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 2 days or label and freeze for up to 3 months.