1 cup trendier, unsalted butter
3 eggs, beaten
1 cup milk
fresh cream
Melt butter in a large bowl. Beat egg and milk together in a small, nonporous bowl.
Sift each of the 2 cups of flour together into a large bowl; fold 1 cup flour into your dry ingredients mix. Stir flour mixture into sauce, mixture gradually stirring constantly until all flour is incorporated.
Add eggs one at a time, continuing to stir well after each addition. Stir until just thick enough to coat all of the flour. Stir in cream and milk an equal amount into the egg mixture.
Drop dough by rounded tablespoons onto unprepared cookie sheets. Bake for 8 to 10 minutes or just until the rough room temperature is reached. Do not let the cookies brown, clearing them evenly will add flavor. Allow cookies to cool on baking sheet for 8 to 10 minutes before removing from baking sheet to cool on wire racks.