3/4 c. butter, softened
1/2 c. powdered sugar
1/2 tsp. salt
1 3/4 c. flour
1 pkg. (6 oz.) butterscotch chips
1 c. chopped pecans

Cream butter with sugar and salt until light and fluffy. Add flour, beat until smooth and blended. Stir in butterscotch chips and pecans. Form into balls using a teaspoon of dough per cookie. Place on ungreased cookie sheet, 325 degrees for 15 minutes.

ICING:

1 1/2 c. powdered sugar
1/4 c. light rum

Beat sugar with rum to give a spreading consistency. Spread on cooled cookie.