Step 1

Toast chopped pecans on a baking sheet until browned.

Step 2

In a stand mixer fitted with a paddle attachment, beat butter and confectioners’ sugar, vanilla and salt at medium until fluffy.

Step 3

Whisk spices and flour together in a bowl.

Step 4

Add flour mixture in and beat on low until almost combined then scrape the bowl down and mix in the toasted pecans.

Step 5

Roll dough into a log then wrap in parchment paper.

Step 6

Refrigerate for at least 1 hour. Add parchment paper to baking sheets.

Step 7

Preheat to 350F. Cut log into ½ inch thick rounds.

Step 8

Transfer to baking sheet. Space with 1 inch between.

Step 9

Bake for 10 minutes.

Step 10

Rotate baking sheets in the oven. Bake for another 10 minutes or until golden brown.

Step 11

Move to a wire sheet to cool.

Step 12

Sift the powdered sugar and spices into a medium bowl then whisk in the vanilla, dark rum and milk. Add milk as needed to gat a drizzling consistency.

Step 13

Drizzle over cooled cookies.