1. Beat butter or margarine with 10X sugar and salt in a medium-size bowl; blend in flour until smooth. Stir in butterscotch pieces and pecans.

2. Shape dough, a scant teaspoonful at a time, into balls, between palms of hands; place balls, 1 inch apart, on large cooky sheets.

3. Bake in slow oven (325°) 15 minutes, or until firm but not brown. Remove from cooky sheets to wire racks; let cool completely.

4. Place cookies in a single layer on wire racks set over wax paper; spoon glaze over each to cover completely. (Scrape glaze that drips onto paper back into bowl and beat until smooth before using again.) Decorate each with a pecan or candied cherry half. Let cookies stand until glaze is firm.