“Your mother is a saint.” I have made this statement often to Beth's children over the years. She would shake her head and say, “Oh, no I’m not!” if she heard me, but I believe it is true. A mother of six children, grandmother of two, and friend of many, it is difficult to find a nicer person. I have been blessed to have her as my friend for more years than I want to count, but I would estimate somewhere around 40 years. Our children grew up together, and Beth and I cheered them on from the stands at baseball and basketball games. Our sons still golf together, and our daughters are friends as well. Sometimes when we were at her house, she stirred up a batch of these easy, soft, cake-like sugar cookies. I also baked them often when the kids were growing up. They are not overly sweet – just enough to satisfy the urge for dessert. These cookies are never better than when they are still warm from the oven.
Beth’s Soft Sugar Cookies
1 cup sugar
¾ cup shortening or butter
1 teaspoon baking soda dissolved in milk
½ cup milk
½ teaspoon salt
1 egg
2 ½ cups flour
Mix in the order given. Drop by teaspoons on a greased cookie sheet. Bake at 350 degrees. Sprinkle with sugar when you take them out of the oven.
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