• In a large bowl, cream the butter and the sugar on medium high with a handheld mixer (or stand mixer) until pale and fluffy, about 3 minutes.
• Add the egg, vanilla, and cream to the bowl and mix until combined .
• In a medium bowl, sift the flour, salt, baking powder together. Add to the egg bowl. If using coconut, add here. Mix until a dough-like consistency starts to form. Place on a sheet of plastic wrap and store in fridge for at least an hour.
• When you're ready to bake, preheat oven to 350° and line a baking sheet with parchment paper.
• Take the dough out and lightly flour a rolling surface. You may need to use the end of the rolling pin to beat down on the dough a few times to make it roll better. Make sure to sprinkle some flour on the board, pin and dough as you go along to make sure that the dough doesn't stick. Roll the dough out to about a 1/4 inch thickness (make sure the dough has not stuck to the board) and use your cookie cutter(s) of choice to cut out shapes.
• Place cookies on parchment paper and bake for 8-9 minutes until slightly golden at the edges. Let cool for 2-3 minutes then remove to cool on a cooling rack.

Eggnog Icing

• In a small or medium bowl, whisk the powdered sugar and heavy cream until a thicker, icing-like consistency starts to form (about 2 minutes).

Icing (optional)

• Use a piping bag or a ziplock bag with one corner slightly cut off, fill the bag with the icing and start piping it onto the cookies in your pattern of choice. Let dry for 20 minutes then serve. These can also be frozen or kept in an airtight container for 5 days.