Cream together, sugar, eggs and shortening.

In a separate bowl, combine the buttermilk with the baking soda and add them to the creamed mixture.

Add vanilla and salt.

Add the flour one cup at a time, making sure to mix well.

Chill well.

Roll out on floured surface and cut out. Sprinkle with sugar and bake on lightly greased cookie sheet.

Bake at 375* until little or no finger print shows. They should be very lightly golden- soft, fat and cake-like after they cool. Grandma sometimes added ground dates to the recipe, and that was delicious, too.