Heat the oven to 350º F

Prep two large cookie sheets with parchment paper. Set aside

Measure out the flour and set aside. 

In a large bowl, or the bowl of a stand mixer, combine the sugar, butter, baking powder, salt and vanilla extract.  Mix on low speed for a minute, then increase the speed to medium and whisk until the mixture is light and fluffy, about 5 minutes.  

In a measuring cup, whisk together the heavy cream and the egg. our the egg/cream mixture into the bowl in several additions, giving enough time for the liquid to incorporate before adding more. 

Turn the mixer off and add in the flour.  Turn the mixer speed on low and mix until a thick cake-like batter forms.

Fit a piping bag with a medium plain tip (Wilton 2A or similar) and fill the piping bag with the cookie batter. 

Hold the piping bag perpendicular to the cookie sheet and pipe 1 inch cookies, leaving about ½ inch between each cookie.  A full sized baking sheet can hold about 8 rows of 6. 

Bake for 20 minutes, until golden brown.  Cool on the cookie sheet.