ELEGANT TEA SANDWICHES
Makes 30 sandwiches

FOR THE SHRIMP SANDWICHES:
12 thin slices white bread
1/2 cup whipped cream cheese
1 can (4 1/2 ounces) shrimp, drained and finely chopped
2 tablespoons finely chopped fresh chives
1/4 teaspoon black pepper

FOR THE EGG SANDWICHES:
12 thin slices pumpernickel bread
2 hard-boiled eggs
1 cup watercress, stemmed and finely chopped
2 tablespoons mayonnaise
1/4 teaspoon salt
1/8 teaspoon black pepper

FOR THE APRICOT-GINGER SANDWICHES:
12 thin slices sourdough bread
2 tablespoons apricot preserves
1/4 cup (1/2 stick) butter, softened
2 teaspoons finely chopped candied ginger

MAKING THE SHRIMP SANDWICHES:
Remove crusts from bread. In a medium bowl, combine cream cheese, shrimp, chives and pepper; mix well. Spread filling over 6 slices of bread. Top with remaining slices; press down lightly. Using a biscuit cutter, cut a round out of each sandwich.

MAKING THE EGG SANDWICHES:
Remove crusts from bread. Peel and finely chop eggs. In a medium bowl, combine eggs, watercress, mayonnaise, salt and pepper; mix well. Spread filling over 6 slices of bread. Top with the remaining slices; press down lightly. Cut each sandwich into 3 fingers.

MAKING THE APRICOT-GINGER SANDWICHES:
Remove crusts from bread. Set a fine mesh sieve over a medium bowl; press preserves through sieve. Add butter and candied ginger; mix well. Spread filling over 6 slices of bread. Top with remaining slices; press down lightly. Using a cookie cutter, cut a heart out of each sandwich.

Note from source:
For an elegant snack to serve at your next meeting, make this delicious trio of tea sandwiches. For a special touch, coat the edges of sandwiches with melted butter and roll in finely chopped fresh herbs.