Sweet Paul partnered with Nielsen-Massey Vanillas to share one of his most treasured childhood cookie memories. Brune Stenger translates into “brown sticks” in English. They’re a dark shortbread with lots of spice and vanilla flavors topped with crunchy chopped almonds and the secret ingredient… vanilla sugar.

The Winter months of my Norwegian childhood were dark and cold in the outside world, but full of love and warmth inside my home. My favorite childhood memories involve helping Mormor bake away the Winter doldrums in our little kitchen in Oslo. Brune Stenger translates into “brown sticks” in English. They’re a dark shortbread with lots of spice and vanilla flavors topped with crunchy chopped almonds and the secret ingredient… vanilla sugar. When I was a boy Mormor would make her own vanilla sugar with the leftover pods, but today I simply grab a jar of Nielsen-Massey’s Madagascar Bourbon Pure Vanilla Sugar at my local grocer.

Makes 40 cookies

1. Preheat oven to 350F.
2. In a bowl beat butter and sugar until creamy. Add the egg and mix well.
3. Mix in corn syrup and vanilla extract.
4. Using your hands mix in flour, cinnamon and baking soda. Mix until you have a smooth dough.
5. Divide dough into four pieces and roll each part into a sausage-like tube.
6. Place on a baking tray covered with parchment paper, press each piece flat.
7. Brush each piece with egg and sprinkle with vanilla sugar and almonds.
8. Bake for 10 minutes.
9. Remove from oven and rest for 1 minute.
10. Use a sharp knife and cut into 3/4″ wide slices and allow to cool completely. Can be stored for up to 2 weeks in a tin.

TIP:
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Photography by Paul Lowe