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.