Ginger Wafers

Line 2 rimless baking sheets with parchment paper or grease; set aside.

In large bowl, beat together butter, sugar and molasses until fluffy; beat in cream just until combined. In separate bowl, whisk together flour, baking soda, cinnamon, ginger and cloves; stir into butter mixture to form smooth dough. Shape into 2 discs; wrap in plastic wrap and refrigerate until firm, about 2 hours. (Make-ahead: Refrigerate in airtight container for up to 1 week.)

Between waxed paper, roll out each disc to (1/8)-inch (3 mm) thickness. Refrigerate until chilled, 30 minutes. Using floured 4-inch (10 cm) heart- or leaf-shaped cookie cutter, cut out shapes, rerolling scraps and chilling dough between cutting.

Place cookies, 1 inch (2.5 cm) apart, on prepared pans. Press pumpkin seed into each. Refrigerate until firm, 30 minutes.

Bake in top and bottom thirds of 400°F (200°C) oven, switching and rotating pans halfway through, until crisp and deep caramel brown, about 8 minutes. Let cool on pans for 5 minutes; transfer to racks and let cool completely. (Make-ahead: Layer between waxed paper in airtight container and store at room temperature for up to 1 week or freeze for up to 1 month.)

Source : Canadian Living Magazine: December 2003