UB Cookie Recipe

1. Preheat oven to 350 F.
   
2. Using a mixer at medium speed, cream together the butter, cream cheese, sugar and vanilla for several minutes.
3. Reduce mixer speed to low and add egg.
4. Add flour to mix to incorporate.
5. Flour prep area and roll out dough to 1/4-inch thickness.
6. Using the attached interlocking UB die-line and an Exacto knife, trace and cut dough.
7. Place cutouts on a parchment-lined cookie sheet and bake for 15-17 minutes.

1. In a small bowl, stir together confectioners sugar and milk. Combine until smooth.
   
2. Beat in corn syrup and vanilla extract until icing is smooth and glossy. If icing is too thick, add more corn syrup until desired consistency is achieved.
3. Divide a quarter of the icing into a separate bowl and use blue food coloring until you achieve that perfect UB Blue hue!
4. After your cookies have cooled, dip them in the white icing. Let them dry, then use a piping bag (or cut a hole in the bottom corner of a Ziploc bag to make your own) and pipe on the UB border with the blue icing. 

Suggestion: Practice piping the border on a piece of paper before moving on to a real cookie.

Note: Dough is best when refrigerated for 24 hours and can be refrigerated for up to two weeks. Allow refrigerated dough to soften before rolling. Do not refrigerate frosted cookies.

Use the interlocking UB below as your cutter guide for the shape of your cookie. Trim along the top thin blue line as a guide.

Note: Do not trim inside the U or the B. This will help the cookie maintain some stability.