This is more like batter than dough until you chill it. I chill in the freezer, right in the bowl. Use LOTS of flour on rolling surface--mine is a cotton tablecloth. Knead in more flour for stiffer dough. I like the light dough, so I work with one handful at a time, and I work fast.
I frost with McCall's Cook Book(1963) Vanilla Butter-cream Frosting.