Hard Sauce

1 1/4 C confectioners sugar
1/4 C brandy
1/4 lb (1 stick) unsalted butter, softened

In a large mixing bowl, beat the sugar & brandy into the butter,
a little at a time. When the mixture is smooth, spoon into a
serving dish & chill. Serve cold. Yield: approx. 1 cup

This sauce will keep for up to 1 month in the refrigerator,
but don't freeze it.

Hard Sauce

1/2 C butter or margarine, softened
1 C sifted powdered sugar
2 to 4 T rum, sherry, or brandy

Combine butter & powdered sugar, beating until smooth. Add rum;
beat until fluffy. Chill. Yield: 3/4 cup