Butterscotch Pudding with Brown Sugar Shortbread Cookies

Recipe courtesy Emeril Lagasse, 2007

Place 1 cup of sugar, the water and lemon juice in a 3-quart saucepan over medium-high heat. Stir constantly until all the sugar is dissolved. Bring the pan to a boil, and cook, stirring occasionally until the sugar turns an amber color, about 4 to 5 minutes. Remove the pan from the heat, and allow the caramel to cool slightly, about 2 minutes. Swirl the butter into the caramel, and return to the heat.

Add the heavy cream and the milk to the caramel and stir to combine. The caramel may harden into but do not be alarmed, continue to stir and cook until the caramel has dissolved and is incorporated into the cream and milk. While the saucepan is heating, place the egg yolks, whole eggs, cornstarch, and remaining 1 1/4 cups sugar in a non-reactive bowl. Beat with a whisk until a smooth pale yellow paste is formed. Add 1 cup of the hot cream mixture to the egg mixture and whisk to combine. Add the egg mixture to the hot cream mixture in the saucepan and cook, stirring constantly, for 4 to 5 minutes. Raise the heat to medium-high and continue to cook the pudding, stirring constantly with a whisk, until thickened.

Pour the pudding through a sieve into a large glass or nonreactive metal bowl. Use a whisk to beat the pudding while you drizzle the Schnapps into the bowl. Allow the pudding to cool slightly before serving with shortbread cookies.

Brown Sugar Shortbread Cookies

Preheat the oven to 325 degrees F.

Lightly grease a 9-inch springform pan with 1 teaspoon of the butter and set aside.

In a large bowl fitted with an electric mixer, cream the remaining 8 ounces of butter. Add the sugar and beat until light. Add the flour and salt, and mix just until incorporated, being careful not to overmix.

Press the dough into the bottom of the prepared pan. Pierce the dough all over with the tines of a fork, and press the edges decoratively with the flat side of the tines. Combine the sugar and cinnamon in a small bowl and sprinkle lightly over the dough. Cut into 12 wedges before baking. Bake until set and pale golden brown, 30 to 40 minutes. Remove from the oven and release the sides of the pan.

Let cool before serving, or store in an airtight container for up to 3 days and serve at room temperature.