Directions:
1-Cream butter with powdered sugar and salt til light and fluffy.
2-Blend in flour, mix well.
3-Add butterscotch chips and 1 cup finely chopped pecans.
4-Shape dough, a scant teaspoonful at a time, into balls.
5-Place 1 inch apart on ungreased cookie sheet.
6-Bake in 325′ oven for 15 minutes or until firm but not brown.
7-Let cool on wire racks.
8-Make rum glaze. Mix the ingredients until smooth.
9-You can either dip the cookies in the glaze or use a spoon to pour over cookies. Sprinkle with chopped pecans.
