The French bakery near us makes amazing cut-outs cookies that must be sable. They also sugar or I've them and decorate like regular sugar cookies. The icing isn't so much like royal tho - it's chewier and sweeter. These cookies are out of this world. I'm going to try to sweetly ask what they're doing differently for icing. But I don't know whether they'll divulge.
Any ideas, both on using shaped cutters with sable, and how they might be modifying the dough??