1 vanilla bean, split
1 1/2 cups confectioners' sugar
2 sticks (8 ounces) unsalted butter, softened
2 teaspoons pure vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large egg plus 1 egg white
2 2/3 cups flour
Granulated sugar, for sprinkling
1. In a medium bowl, scrape the vanilla bean seeds into the confectioners' sugar. Add the pod, cover with plastic wrap and let stand overnight.2. Remove the pod from the confectioners' sugar and discard. Using an electric mixer, beat the confectioners' sugar and butter at high speed until fluffy, about 5 minutes. Beat in the vanilla, baking soda and salt at medium speed. Beat in the whole egg. Mix in the flour at low speed, scraping down the bowl. Divide the dough in half, shape each half into disks and wrap in plastic wrap; refrigerate until firm, at least 1 hour or up to 2 days.3. Line 2 cookie sheets with parchment paper. On a floured work surface, roll out one disk to a 1/4-inchthick round. Using a 3-inch snowman cookie cutter, cut out the cookies; using a metal spatula, transfer to the cookie sheets and refrigerate for 10 minutes.4. Position racks in the upper and lower thirds of the oven and preheat to 375°. Beat the egg white with a fork and brush lightly on the cookies; sprinkle generously with granulated sugar. Bake until golden, about 12 minutes; let cool on the pan for 5 minutes before transferring with a metal spatula to racks; let cool completely. Repeat with the remaining disk of dough.

Salt
1 pound penne rigate
2 tablespoons extra-virgin olive oil (EVOO), 2 turns of the pan
1/2 pound andouille sausage, casings removed and meat diced
2 tablespoons unsalted butter
4 garlic cloves, finely chopped
1 poblano chile, chopped
1 small red bell pepper, chopped
2 celery ribs from the heart, with greens, chopped
1 medium onion, chopped
Freshly ground black pepper
2 tablespoons all-purpose flour
1 cup beer (about two-thirds of a bottle)
1 cup chicken broth
One 14.5-ounce can crushed tomatoes
2 tablespoons hot sauce, such as Frank's RedHot or Tabasco (eyeball it)
2 tablespoons chopped fresh thyme
1/2 pound skinless, boneless chicken breast, diced
1/2 pound medium shrimp, peeled and deveined, tails removed
1/4 cup heavy cream (eyeball it)
2 scallions, thinly sliced

1. Bring a large pot of water to a boil. Add salt, then add the pasta, cook until al dente and drain. 2. While the pasta works, heat a large, deep skillet over medium-high heat. Add the EVOO, 2 turns of the pan, and the sausage and brown for about 4 minutes to render the fat and crisp the sausage. Transfer the sausage to a plate with a slotted spoon. Add the butter, garlic, chile, bell pepper, celery and onion to the skillet and cook for 5 minutes. Season with salt and pepper, add the flour and cook for 2 minutes, then whisk in the beer and cook until it evaporates, about 2 minutes. Add the broth, tomatoes, hot sauce and thyme. Bring the liquid to a bubble and stir in the chicken and shrimp. Cover and cook for 7 minutes, until the chicken is cooked and the shrimp are opaque and firm. Stir in the cream and add the pasta. Ladle up the jambasta and top with the scallions and the reserved crispy andouille sausage.