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.