cream of tartar
The cream of tartar is there for some acidity, to help baking soda/powder make bubbles. If you use some triple- acting baking powder, you don't need any cream of tartar. Most recipes that I've seen which use cream of tartar were developed before modern baking powder, which has a chemical in it that's acidic. Triple acting (as I recall) means that it rises instantly, upon baking, and has the acidity added. Also, lemon juice or other acidic fruit or (acceptable) vinegar will do the trick. .
the cream of tarter is just bad if ingested. Do you know that the cream of tartar is there for? Sometimes it's whiteness, which isn't necessary if you're adding a colorant. Maybe it's there as a preservative- to keep the playdough from molding. If that's the case, could you use some citric acid, also known as Fruit Fresh (it's used for canning)? The acidity of cream of tartar (aka tartaric acid) may cause some sensitivity to the hands is large quantities are used. Sorry, You'll just have to test and see.
Helps to make them fluffy and light? BL ****************************** * v'col netivotcha shalom * ******************************