Here are a couple brought to some of my exchanges...

Fire-In-The-Hole Cookies

1 1/2 cups packed brown sugar
1/2 cup butter or margarine, softened
1/2 cup shortening
2 eggs
2 teaspoons vanilla
3 cups flour
1/2 teaspoon salt
1/2 teaspoon baking soda
12 oz. canned hot peanuts

Heat oven to 375 degrees F. Mix brown sugar, butter or margarine, shortening, eggs and vanilla. Stir in remaining ingredients. Drop dough by rounded teaspoons-full about 2 inches apart onto lightly greased cookie sheet. Flatten with greased bottom of a glass dipped in sugar. Bake 8-10 minutes or until golden brown. Immediately remove from cookies sheet. Makes about 6 dozen cookies.

Butterscotch Potato Chip Cookies

1 cup margarine
1 cup granulated sugar
1 cup light brown sugar
2 eggs
2 1/2 cups flour
1 teaspoon soda
2 cups finely crushed potato chips
1 pkg. (12 oz.) butterscotch morsels
1/2 cup chopped pecans (optional)

Preheat oven to 375 degrees F. Beat first four ingredients until fluffy. Sift flour and soda together then add to margarine mixture. Stir last three ingredients into the batter. Form balls of mixture and place about 2 inches apart on cookie sheet that has been greased. Bake 8-10 minutes. Do not over bake.

And one I’ve always wanted to try from Sunset magazine…

Sky Blue to Pink Cookies

Blue cornmeal (found in fancy food stores), like red cabbage, turns pink or brighter red when acid is added. In these earthy-flavor blue corn cookies, lemon juice contributes not only a pleasant tartness, but also a curious pink color.

1 1/2 cups blue cornmeal
1 cup flour
1/2 cup sugar
1/2 cup (1/4-lb.) butter or margarine
1 large eggs white
1 Tablespoon grated lemon peel
1/3 cup lemon juice
Lemon icing (recipe follows)

Preheat oven to 300 degrees F.

In a food processor or large bowl, whirl or stir together blue cornmeal, flour and sugar. Add butter and whirl or rub with fingers until mixture forms fine crumbs. Add egg white, lemon peel and lemon juice; whirl or stir until well mixed.

Shape dough firmly into 4 ropes about 3/4-inch in diameter and as long as a 12- by15-inch baking sheet. Lay ropes about 2 inches apart on pan. With your thumbs, press ridges diagonally down the length of each rope (be careful not to press all the way to the pan).

Bake in a 300 degree F. oven until ropes are lightly browned at edges, 25 to 30 minutes. While ropes are hot, but them at a 45 degree angle into 1-inch lengths across thumbprint ridges. Cool, then drizzle with lemon icing. Serve or store. Makes about 4 dozen.

Lemon icing:

1 cup powdered sugar
1 Tablespoon lemon juice
1 tablespoon water.

Mix powdered sugar, juice and water. Stir together until smooth.