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In a mixer, combine the sugar, softened butter, and Crisco. Mix until well combined and smooth.
Add the eggs and vanilla bean paste. Mix until fully incorporated.
Add the cream of tartar, salt, and baking soda. Pulse or mix briefly until the ingredients are evenly incorporated.
Gradually add the flour and mix just until the dough comes together and all the flour is incorporated. Do not overmix.
Portion the dough into balls and place them on a lined baking sheet or tray. Freeze the dough balls for 45 minutes.
Preheat a convection oven to 375°F. Bake the frozen doughballs for approximately 14 minutes, or until the cookies are baked through and lightly golden around the edges.
Allow the cookies to cool for 5-10 minutes before serving.