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Cucumber Watercress Tea Sandwiches

2 tablespoons unsalted butter, at room temperature
3 tablespoons cream cheese, at room temperature
1 teaspoon granulated sugar
1 teaspoon white vinegar
1/2 teaspoon salt
1/4 teaspoon cayenne
6 slices whole grain sandwich bread
1/4 cup loosely packed watercress leaves, rinsed well and spun dry, 12 of the prettiest leaves reserved
1 (3-inch) length of seedless cucumber, cut into pieces 1/8-inch thick

1. In a medium-sized bowl combine the butter, cream cheese, sugar, vinegar, salt and cayenne and blend well.
2. Butter all six pieces of bread on one side.
3. Combine the cucumber with the watercress. Divide evenly between three of the buttered pieces of bread, top with the remaining slices. Cut into triangle shapes. Place a dab of sauce on top of each and decorate with remaining watercress. Serve immediately or wrap tightly.

Makes 12 tea sandwiches.

Recipe provided courtesy of The Sugar Association, Inc.