|Butter/Margarine||3/4 Cup (12 tbs) (1 1/2 Sticks)|
|Confectioners sugar||1/2 Cup (8 tbs) , sifted (10X)|
|Sifted all purpose flour||1 3/4 Cup (28 tbs)|
|Butterscotch flavor pieces||6 Ounce (About 1 Cup/ 1 Package)|
|Finely chopped pecans||1 Cup (16 tbs)|
|Candied red cherries||4 , halved|
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.