The dough WILL stick to your work surface when you transfer them to your cookie sheets, so make sure you flour it well. I also found using a metal spatula helped with transferring if they were sticking.
If the frosting is not creamy and appears to be a little too wet, add more confectioners' sugar ONE tablespoon at a time until desired consistency is reached. If too dry, add ONE teaspoon of milk.
Refrigerate the cookies before serving in a warm climate as the frosting will become extremely soft because of the butter content. Refrigerate any uneaten cookies (although I doubt there will be many).