This is admittedly one of my absolute favorite cookies during the Christmas holiday; although not in the classic seven, I bet if you ask any family today in Norway you will get an acknowledgment and approving nod when mentioning “Brune Pinner”.
These have been in families’ baking repertoire for quite some time in our country and are always a hit among the young and old. Chewy, crispy, and moist all in one with a heavenly buttery taste with vanilla and cinnamon and a nice textural crunch from the chopped almonds they are topped with, this is a perfect accompaniment to your afternoon coffee.
The name translates to something un-sexy like “Brown Pins” (one article named it the best Christmas cookies with the most boring name), but believe me, once you taste these, you will be hooked!
Challenge yourself to have only one of these—it’s near impossible!
The below recipe is my grandmother’s who was an amazing cook. She passed away at 95 years old when I was only 12 years old… but I still remember her vividly and can only hope to become as great of a baker as she was!
P.S. Thanks to my sister in Sykkylven who has been great at maintaining old traditions in our family by constantly pestering my mother for these recipes and passing them on to me!
BRUNE PINNER
300 grams (10 1/2 oz) butter or margarine/vegan butter
3 cups sugar
2 egg yolks or equivalent egg substitute (You can use non-dairy yogurt, applesauce, or banana)
6 tablespoons light syrup
1 tsp ground cinnamon
3 tsp vanilla sugar (or vanilla extract)
3 tsp baking soda
About 550 grams (1 lb 4 oz) all-purpose flour
Plant-based milk or egg substitute for brushing
Additional sugar and chopped almonds (or hazelnuts, if you prefer) for rolling the cookies in
In a stand mixer, whip egg and sugar until combined and light in color. Add in the remaining ingredients.
Knead the dough for a couple of minutes shape into an oval shape and wrap in plastic wrap.
Let sit in fridge overnight.
The next day, preheat the oven to 350°F.
Prepare a baking sheet by either coating them with cooking spray or lining with parchment paper.
Divide the dough into six portions. Roll out into thick links and lightly press down on them to flatten.
Brush with egg substitute/or milk and dip in sugar and chopped almonds.
Place on the baking sheet and bake in the middle of the oven for 10-12 minutes until lightly golden.
Cut the links on the diagonal into about 4-5-inch pieces while they are still warm and cool on a rack.
These look different from the typical American Christmas cookie – and – they look delicious !! ‘Pinning’ them, of course!
Thanks, Cecile – they are scrumptious, believe me!! A definite must try ! Thanks for your comment!
Thanks, Sophie – these are absolutely delicious- the only problem is when you make them they will stick in your memory and you’ll just want to make them again and again and again… super easy too! 🙂
I made them a few days ago & they were superb, Sunny. Xxx
That’s great to hear, Sophie! Happy to hear you liked them and thanks for letting me know! xo
Really – 3 CUPS of sugar and two egg yolks? That seems like an awful lot of sugar, relative to butter and eggs.
Yes, Janice, these are high sugar content cookies – try it out for yourself and you can of course reduce the sugar if you want/prefer, I am just giving out my grandmother’s recipe. Thanks for stopping by my blog!
What is the flour measurement in cups? hard to measure a pound 4 oz. Thanks!
Hi Janice – Although I always recommend weighing your ingredients when baking for the most accurate results, the cup measurements will equal approximately 2 1/4 cups. Hope that helps!
Reblogged this on Something to Ponder About and commented:
I am definitely making these when I get back home
Also one of my favorite Norwegian cookies. But they are dangerous.. hard to stop eating them 😉
Thanks for your comment and for visiting my blog, Erica – I so agree with you! Which is why I typically only make these for Christmas! 🙂
Hi! What do you mean by light syrup? Is that light corn syrup or some king of sugar syrup you make or something else I’m not thinking of? Thanks!
Hi Marcie, you can use light corn syrup or a lighter maple syrup… either will work just fine!