The dough looks a little wet and oily when you first start mixing it but don't worry, it will form into a nice soft workable dough once all of the flour is incorporated.
Don't overwork the dough or your cookies will become tough.
Once you cut out your cookies, simply leave them on the parchment paper and pick up the dough around the cookies. Slide a cookie sheet under the parchment paper and bake directly on the parchment that you rolled them out on.
Form the scraps of the dough back into a ball and roll out again until you have used up all of the dough.
If you don't want to frost them, be sure to sprinkle them with sugar or sprinkles before baking to make them pretty. You can also mix small sprinkles into the dough for confetti cookies.
If you don't have parchment paper, you can roll them out on a lightly floured surface.
For the eggnog-flavored icing
Mix together 1/3 cup of melted refined coconut oil with 2/3 cup powdered sugar, 1/4 tsp cinnamon, and a dash of nutmeg.
Decorate the cookies with the icing while it's still warm, or pop it in the microwave for about 15 seconds to warm it up enough to spread on the cookies. It will be firm at room temperature.