Gingerbread cookies with eggnog and caramel

Ingredients:

Gingerbread cookies

• 2 and 1/4 cups premium flour
• 0.5 tsp ground ginger
• 0.5 tsp. grated nutmeg
• 1/4 tsp ground allspice
• 1/4 tsp ground cinnamon
• 1/4 teaspoon salt
• 220 g butter, softened
• 0.5 cup granulated sugar
• 3 large egg yolks
• 1 teaspoon vanilla extract

Rum glaze

• 1 cup powdered sugar
• 1 tbsp (15 g) butter, softened
• 2 tbsp. heavy cream 33%
• 2 tbsp dark rum

Sugar sprinkles

• 2 tbsp. granulated sugar
• 0.5 tsp ground nutmeg
• 1/4 tsp cayenne pepper
• Zest of 1 lemon
• Zest of 1 orange

Caramel

• 0.5 cup granulated sugar

Preparation:

1. Making cookies: In a large bowl, sift together the flour, ginger, nutmeg, allspice, cinnamon and salt.
2. Place the butter and granulated sugar in the bowl of a stand mixer, attach the paddle attachment, and beat for 5-8 minutes until light and creamy. Use a silicone spatula to scrape down the sides of the bowl until all the butter and sugar are incorporated.
3. Beat in the egg yolks one at a time and add the vanilla. Gently fold the dry ingredients into the butter until you have a soft dough. Using plastic wrap, shape the dough into a log 5 cm in diameter and 25 cm long. Refrigerate for about 2 hours to firm up.
4. Preheat oven to 175°C and line 2 baking sheets with parchment paper.
5. Baking cookiesUnroll the dough and, using a sharp knife, cut each sausage into 6mm-thick circles. Place the cookies on the prepared baking sheets, spacing them 2.5cm apart. Use a round cookie cutter to cut a hole about 2.5cm in diameter in every other cookie. Bake for 12-14 minutes, until light golden brown. Let cool.
6. Preparing the glazeIn a stand mixer, combine the powdered sugar and butter, using the paddle attachment. Beat for 2-3 minutes until smooth. Add the cream and rum and beat until combined.
   
   Preparing the sugar topping: In a small bowl, combine granulated sugar, nutmeg, cayenne pepper, lemon zest and orange zest.
7. Assembling cookiesOnce the cookies have cooled completely, coat each half with icing (about 1 teaspoon per cookie), then top with a cookie with a hole to create a sandwich. Don't press down on the cookie. Carefully place the cookie on the icing, being careful not to let any icing leak out the edges.
8. Making caramelPlace the sugar in a small skillet and heat over medium heat, stirring constantly, until melted. Once the sugar has melted, stop stirring and instead shake the pan periodically in a circular motion for about 6 minutes, until the sugar turns an amber color.
   
   Lightly drizzle each cookie with caramel and decorate with sugar sprinkles.