Gradually blend in the flour.
Fold in the butterscotch chips and the finely chopped pecans.
Take a scant teaspoon of dough at a time and shape it into balls. Ensure to place them about an inch apart on an ungreased cookie sheet.
Preheat the oven to 325°F (165°C) and bake for 15-20 minutes. The cookies should be firm but not browned. Once done, allow them to cool on wire racks.
For the rum glaze, combine the powdered sugar, milk (or water), and rum extract in a bowl, mixing until smooth.
Dip the cookies in the glaze or spoon it over them for a generous coat.
Finish by sprinkling the cookies with the chopped pecans and letting the glaze set.
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