"Twinkle, Twinkle, Little Star" Tea Sandwiches Erika Lenkert   From Every Day with Rachael Ray August 2008 SERVES 10 Prep Time: 20 min 15 radishes, shredded 1/4 cup finely chopped fresh dill 1 stick plus 2 tablespoons (5 ounces) butter, softened Grated peel of 1/2 lemon (about 2 teaspoons) 1/4 teaspoon pepper One 1-pound loaf sliced whole wheat bread (16 to 18 slices) Salt 1. In a bowl, toss the radishes with the dill. In another bowl, stir together the butter, lemon zest and pepper. Spread the lemon butter on one side of each bread slice; cover with the radish mixture and sprinkle with salt. Using a 2 1/2- to 3 1/2-inch star-shaped cookie cutter, cut out the sandwiches. Refrigerate for 1 hour.

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