Butter scotch Cookies

Butter scotch Cookies

1 cup (2 sticks) unsalted butter, at room temperature
1½ cups packed dark brown sugar
1 large egg
3 tablespoons whipping cream
1 teaspoon vanilla extract
2 cups all-purpose f lour
1 cup cake f lour
1 teaspoon baking soda
½ teaspoon salt

1 Heat oven to 375°F.
2 In a mixing bowl, cream butter and sugar until smooth. Add the egg,
whipping cream, and vanilla and blend.
3 In a separate bowl, mix both flours with the baking soda and salt. Add to
creamed mixture.
4 Using either an individual ¼-cup measure or a 2-ounce ice-cream scoop,
scoop level amounts of dough and drop 2 inches apart onto ungreased
cookie sheets.
5 Bake until cookies are golden and firm to the touch, about 15 minutes.
Using a spatula, transfer cookies to a rack and let cool.

Make s about 16 cookie s .
To prevent hardening, wrap each cookie individually in plastic wrap and
store at room temperature for up to three days.