Hard Sauce

• 1/4 pound butter, at room temperature
• 6 to 8 tablespoons confectioners' sugar
• 1 tablespoon (or more, to taste) cognac, rum, Scotch, Irish whiskey, or any other spirit

1. Cream the butter and sugar together thoroughly.
2. Beat in the spirit, a little at a time, until the mixture is quite smooth.
3. Serve by spoonfuls over individual slices of pudding.

butter, sugar, cognac

Taken from cooking.nytimes.com/recipes/696 (may not work)