I have cake flour and reg.flour i was wondering what the difference was between the two of them.Does it change the consistency of nfsc or any other type of sugar cookies.

This link explains the differences in types of flour better than I can:

http://whatscookingamerica.net/Bread/FlourTypes.htm

Theresa

The difference is the glutten in it. I'm not sure what difference that makes. . .

regular flour or all purpose flour has more gluten proteins and depending on your locale it can vary.
Cake flour on the other hand is made from soft wheat and has a lower gluten content. Flours with higher gluten tend to be more rubbery and elastic in doughs n such. Sometimes that's not a bad thing especially when you are making bread. But would be disastrous if used in baked goods like shortbread cookies or pie crusts and sponge cakes.
There are 3 basic types of flour that you can get at the grocery store. Bread flour, which has a high gluten content. All purpose flour, which is somewhere in the middle. Lots of recipes are designed specifically for use with all purpose flour because it is easy to find. and Cake flour, which is the softest and lowest gluten of these three. You can get all these at the local grocery store.