Garnish: 9 halved fresh raspberries and 18 fresh mint leaves
Instructions
Preheat oven to 400°. Line 2 rimmed baking sheets with parchment paper.
In a large bowl, beat together cream cheese and confectioners’ sugar with a mixer at medium-low speed until creamy, 3 to 4 minutes, stopping to scrape sides of bowl. Beat in heavy cream, chopped mint, and vanilla extract at low speed until combined, approximately 2 minutes. Transfer mixture to a piping bag fitted with a medium round tip (Ateco #804).
Using a 2¼-inch snowflake-shaped cutter, cut 36 shapes from frozen bread slices, discarding scraps. Arrange bread shapes on prepared baking sheets.
Bake until bread shapes are lightly toasted, 3 to 5 minutes. Let cool on a wire rack.
Spread ½ tablespoon cream cheese mixture onto each of 18 bread shapes. Top each with a remaining bread shape.
Garnish each sandwich with a raspberry half and a mint leaf, if desired. Serve immediately.
Recipe by TeaTime Magazine at https://teatimemagazine.com/raspberry-cream-cheese-tea-sandwiches/