In a small bowl, stir together the 1-3/4 cups flour, baking soda, cream of tartar, and salt; set aside.
In a large bowl, beat granulated sugar, brown sugar, and shortening with an electric mixer on medium speed until combined. Add egg and milk or cream. Beat or stir in about half of the flour mixture.
In a small bowl, toss together gumdrops and the 2 tablespoons flour until gumdrops are well coated. Stir nuts and gumdrops into dough. Stir in remaining flour mixture. Divide into 4 portions. Cover; chill in the refrigerator about 4 hours or until easy to handle.
Remove 1 portion at a time from refrigerator. Divide each portion into 4 equal portions. On lightly floured surface, roll each small portion of dough into a 1/2-inch-thick rope. Cut crosswise into 1/2-inch-wide pieces. Place 1/2 inch apart on greased cookie sheet.
Bake in 375 degree F oven for 6 to 8 minutes or until lightly browned on bottoms. Immediately remove and cool on paper towels. Makes about 200 tiny cookies.