Preheat the oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.

Prepare the dough: In a large mixing bowl, cream together the butter and powdered sugar using an electric mixer until light and fluffy. Add the salt and continue to mix. Gradually add the all-purpose flour, mixing until the dough comes together. Stir in the butterscotch chips and finely chopped pecans.

Shape the cookies: Roll the dough into small balls, about 1 tablespoon of dough each, and place them on the prepared baking sheets, spacing them about 1 ½ inches apart. Slightly flatten each cookie with the palm of your hand or the back of a spoon.

Bake the cookies: Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are lightly golden but the centers are still soft. Remove them from the oven and let them cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Prepare the rum glaze: While the cookies are cooling, make the rum glaze by whisking together the powdered sugar, milk (or water), and rum extract in a small bowl. Adjust the consistency by adding more milk or powdered sugar, as needed. The glaze should be thick but pourable.

Glaze the cookies: Once the cookies are completely cooled, drizzle the rum glaze over the top of each cookie. Sprinkle the chopped pecans on top of the glaze while it’s still wet to ensure they stick.

Serve: Let the glaze set for a few minutes before serving or storing. These cookies are best enjoyed with a cup of coffee or tea!