Directions:
Begin by creaming the butter, powdered sugar, and salt together until they achieve a light and fluffy consistency.
Gradually blend in the flour until thoroughly combined.
Introduce the butterscotch chips and the 1 cup of finely chopped pecans to the mixture.
Taking a small amount of dough at a time, roll into balls.
Arrange them about an inch apart on an ungreased baking sheet.
Bake in a preheated oven at 325°F for roughly 15 minutes. They should be firm but not browned.
Once baked, transfer them to wire racks to cool.
For the rum glaze, whisk together all the glaze ingredients until you achieve a smooth texture.
You can either immerse the cookies in the glaze or drizzle it over them using a spoon. Finish by garnishing with the chopped pecans. Enjoy!
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