2 cups all-purpose flour*
1/2 tsp. baking powder
1/2 cup (1 stick) butter
1 1/4 cups firmly packed brown sugar
1 egg
1/2 tsp. vanilla
1/2 tsp. rum flavoring

SUGAR PECAN MIX:

2 tbsp. butter
1/2 cup firmly packed brown sugar
1 cup chopped pecans

Prepare Sugar Pecan mix: Blend together butter and brown sugar. Add chopped pecans and set aside.

Preheat oven to 375°F.

Sift together flour and baking powder. Set aside.

Cream butter. Gradually add brown sugar, creaming well.

Blend in egg, vanilla and rum flavoring.

Add dry ingredients gradually; mix thoroughly.

Stir in the Sugar Pecan mixture just until evenly distributed in dough.

Shape into balls, using a rounded teaspoonful for each. Place on greased baking sheet; flatten slightly.

Bake at 375°F for 10 to 12 minutes until light golden brown. Cool and frost.

Note: If using self-rising flour, omit baking powder. Chill dough for 1 to 2 hours before shaping.

Makes 4 dozen cookies.

MILK CHOCOLATE FROSTING:

1/2 cup semi-sweet chocolate chips
1/4 cup sweetened condensed milk

Melt semi-sweet chocolate chips over hot water (Double Boiler). Blend in sweetened condensed milk. If necessary, thin with a few drops of milk.