Sherry Sugar Fingers
Delicate, buttery, and infused with the subtle warmth of sherry, these Sherry Sugar Fingers are the perfect addition to any dessert table or afternoon tea spread. Crafted with a blend of all-purpose flour and cornstarch for a melt-in-your-mouth texture, these elegant cookies are lightly sweetened and accented with a touch of vanilla extract. The real magic lies in the sherry’s gentle notes, which lend a sophisticated depth to the flavor profile. Finished with a dusting of powdered sugar, their finger-like shape makes them easy to serve and utterly charming. Quick to prepare in just 30 minutes, this recipe yields 24 irresistible cookies ideal for sharing during holidays, parties, or simply indulging in a quiet moment. Whether you’re looking for refined treats or unique sherry-infused recipes, these cookies are sure to delight!
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Recipe Information
Ingredients
- 226 grams unsalted butter
- 100 grams granulated sugar
- 250 grams all-purpose flour
- 50 grams cornstarch
- 1 pinch salt
- 2 tablespoons sherry
- 1 teaspoon vanilla extract
- 50 grams powdered sugar
Instructions
Preheat your oven to 180°C (350°F) and line two baking sheets with parchment paper.
In a large mixing bowl, cream together the unsalted butter and granulated sugar using a hand mixer or stand mixer until light and fluffy, about 2-3 minutes.
Add the sherry and vanilla extract to the butter mixture and mix until well incorporated.
In a separate bowl, sift together the all-purpose flour, cornstarch, and a pinch of salt.
Gradually add the dry ingredients into the wet ingredients, mixing gently until a soft, pliable dough forms.
Lightly flour your hands and pinch off walnut-sized portions of the dough. Roll each into a thin cylinder, about 7-8 cm (3 inches) long, and gently shape into finger-like forms.
Arrange the fingers on the prepared baking sheets, leaving a small gap between each one as they will not spread much during baking.
Bake in the preheated oven for 12-15 minutes, or until the edges are just starting to turn golden. The cookies should remain pale overall.
Remove from the oven and allow them to cool slightly on the baking sheets for 5 minutes.
While the cookies are still warm, sift the powdered sugar evenly over the top of each finger for a lovely sweet finish.
Let the cookies cool completely on a wire rack before serving or storing in an airtight container.
Nutrition Facts
Calories |
3375 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 196.2 g | 252% | |
| Saturated Fat | 113.4 g | 567% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 500 mg | 167% | |
| Sodium | 185 mg | 8% | |
| Total Carbohydrate | 388.3 g | 141% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 151.5 g | ||
| Protein | 27.6 g | 55% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 84 mg | 6% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 343 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
