This said it better than I:
Cream of tartar is best known in our kitchens for helping stabilize and give more volume to beaten egg whites. It is the acidic ingredient in some brands of baking powder. It is also used to produce a creamier texture in sugary desserts such as candy and frosting, because it inhibits the formation of crystals. It is used commercially in some soft drinks, candies, bakery products, gelatin desserts, and photography products. Cream of tartar can also be used to clean brass and copper cookware.
Actually, it's a byproduct of the fermentation of grapes into wine. Crystals of a tartaric acid salt, a.k.a. potassium bitartrate or cream of tartar, are often found covering the ends of corks when they're pulled from wine bottles.
Speak for yourself!...Of course, by that time you may not care about the cookies anymore....
Why, you can clean with lemons and baking soda and vinegar and all sorts of stuff. And put eggs in your hair and beer and....
Hmmmm, kinda makes me not want to eat it if you can clean with it Thanks for the info!
Well, there you go. Just start opening up bottles of wine and drinking them until you can scrape enough cream of tatar from the corks to get what you need. Of course, by that time you may not care about the cookies anymore....