Waddle Baby Be? Piñata Cookies

Let's get started!

1. Make the cream cheese sugar cookies: In a medium bowl, whisk together the flour, baking powder and salt.
2. In a large bowl, with an electric mixer, beat the butter, cream cheese and sugar until light and fluffy, 3 to 5 minutes.
3. Add the whole egg and egg yolk one at a time, beating well after each addition.
4. Beat in the vanilla.
5. On low speed, beat in the flour mixture until combined.
6. Shape the dough into a disk and wrap in plastic wrap. Refrigerate for at least 1 hour.
7. Preheat the oven to 350F. Line 4 baking sheets with parchment paper.
8. On a lightly floured surface, roll out the dough to ¼ inch thick. Cut out 42 cookies using the duck cookie cutter. Cut out the center from one-third of the cookies. Place the cookies 1 inch apart on the baking sheets.
9. Freeze the cookies for 15 minutes.
10. Bake until the cookies are firm to the touch but not browned at the edges, 10 to 12 minutes.
11. Let cool on the baking sheets for 2 minutes, then transfer to a wire rack to cool completely.

Time to decorate!

1. Make the royal icing, Scoop three-quarters of the icing into a bowl, tint yellow, then scoop into a decorating bag fitted with a #3 tip.
2. Divide the remaining among 3 bowl. Tint one bowl black, one orange, and leave on untinted. Scoop the icings into separate decorating bags fitted with #2 tips.
3. Using the yellow icing, outline half the full (uncut) cookies, skipping the beak. Fill in the centers and let dry completely. Pipe wing details.
4. Pipe beaks with the orange icing.
5. Pipe eyes with the white icing. Once dry, pipe pupils with the black icing.
6. Pipe icing around the edge of a full undecorated cookie and stack a cutout cookie on top. Fill with sprinkles. Pipe icing around the edge and stack a decorated cookie on top. Press to seal.