Masks for Stepping into Fairyforms

    1 tablespoon prepared pesto

    ½ tablespoon cider vinegar

    1½ tablespoons extra virgin olive oil

    Salt and pepper to taste

    ½ pound orzo pasta

    ½ (6.5-ounce) jar sun-dried tomatoes

    ½ jar marinated artichokes

    2 tablespoons flour, plus more for work area

    2 cups fresh baby spinach

    2 tablespoons parmiggiano-reggiano, grated

    2 tablespoons powdered sugar

    ½ roll refrigerated sugar cookie dough

    Small pretzel sticks

1. Preheat oven to 350° F.  Line a cookie sheet with foil and spray with nonstick cooking spray.
2. Whisk the pesto and vinegar together in small bowl until well combined.  Slowly drizzle in olive oil, whisking constantly until fully mixed.  Continue to whisk for an additional 1 to 2 minutes; season with salt and pepper.  Let the dressing sit for 10 minutes to allow the flavors to blend.
3. Bring a large pot of water to a boil, add salt, then add the pasta.  Cook until al dente.  Drain in a colander.
4. Remove from jars sun-dried tomatoes (cut into strips) and artichokes (cut into pieces).
5. In a large bowl, knead cooked orzo, artichokes, tomatoes, flour, spinach, cheese, pesto dressing, and powdered sugar into cookie dough.  Cover and refrigerate for 10 minutes.
6. Dust work area with flour and roll out dough about ½ inch thick.  Using a 2 to 3-inch heart-shaped cookie cutter, cut out 2 hearts per mask.  Lay hearts on cookie sheet overlapping the pointed ends of each heart and press down slightly to shape the dough into one piece.
7. Insert two small pretzel sticks along the plane of the mask but perpendicular to its length to form the antennae.
8. Using a very small cookie cutter, or with the tip of a butter knife, cut out oval-shaped circles in center of each heart for the eyes.
9. Bake cookies for 12 minutes.
10. Remove from oven and cool ten minutes.  Then frost and decorate with assorted candies.