Butternuts

Cookie batter:

3/4 c.+ 1 T.  butter, room temperature
1/2 c. powdered sugar
1 3/4 c. flour
6 oz. butterscotch chips
1 c. chopped pecans

Rum Glaze:

3 c. powdered sugar
1 t. rum extract
1/2 c. chopped pecans
3-4 T. milk or water

Cream butter with powdered sugar til light and fluffy. Blend in flour, mix well. Add butterscotch chips and pecans. Shape dough into balls. Place 1" apart on parchment lined cookie sheet. Bake in 325 degree oven for 15 minutes or until firm, but not brown. Cool. Make run glaze by mixing all ingredients until smooth. Use a spoon to pour over cookies. Sprinkle with pecans.