In a bowl, cream the shortening, 1/2 cup sugar and brown sugar. Beat in the egg, lemon zest and extracts; mix well. Combine the flour, baking soda, cream of tartar and salt; gradually add to creamed mixture and mix well. Refrigerate dough for 1-2 hours or until firm.
Shape dough in to 1-in. balls; roll in remaining sugar. Place 2 in. apart on greased baking sheets. Flatten with a fork, forming a crisscross pattern. Bake at 375° for 8-10 minutes or until lightly browned. Remove to wire racks to cool.
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