“Brune pinner” is for a lot of Norwegians one of the 7 sorts of traditional cookies to make during Christmas. Though I like to make them all year round. Syrup and cinnamon cause the “brune pinner” to taste as lovely as they do.
Here’s the recipe that I enjoy using when making “brune pinner” translated to English (with European measurement units):
This recipe makes about 50 “brune pinner”:)
200 g room tempered butter
200 g sugar
1 egg yolk
1 tablespoon syrup (preferable light)
1/2 teaspoon cinnamon (powdered)
1 teaspoon vanilla sugar
1 teaspoon baking soda
300 g flour
You’ll also need another egg to lacquer your dough with. I fancy “brune pinner” even more when I sprinkle pearl sugar and chopped almonds on my dough before it goes into the oven.
PS: If your a dough eater this a great recipe for you. Just skip the steps that involve the oven (or getting it ready for the oven). The dough of “brune pinner” does not have to rise, which is incredible news for both dough eaters and the ones who actually bake the cookies.
Good luck!