Moonshine Cookies Perfect For Summer Gifts

Monday, August 3, 2015

Moonshine cookies from TheBlue Porch are the perfect summer treat. These sweet little ol’ bites of scrumptiousness pair well with all kinds of summer foods. Currently, there are four kinds: Dark ‘Shine, Moon ‘Shine, ‘Shiner Doodles and Drunkin Raisin.

The Dark ‘Shine cookie is a blend of double chocolate with a triple shot of moonshine that is, as the label copy says, “a devilish delight infused with backwoods Southern magic.”

Moon ‘Shine cookies are a sugar cookie with a smack of moonshine, cranberries and pecans. They have a Southern sweetness with the kick of a foot stompin’ hoedown, just enough moonshine flavor to dance across your tongue.

If you LOVE snicker doodles, ‘Shiner Doodles will be your cookie of choice from now on. The Blue Porch adds a bit of distilled apple pie flavor in with the cinnamon and sugar.

And those who want their healthy oatmeal raisin cookies to have a naughty tang, you absolutely must munch on a Drunkin Raisin cookie.  Wanda Thompson knows how to put a new spin on an old standard. These are replacing their previous Sun 'Shine cookie. 

Currently Wanda is using her mad baking skills to whip up more flavors, including a special cookie for Uncle Dave Macon Days.

The Blue Porch’s ‘Shine cookies can be ordered through their website or picked up at their restaurant in packages of two for two dollars or six for six dollars. They will also put together gift boxes for you. These are cookies that are made to be eaten quick, there are no preservatives or additives.

Here is a cool and easy recipe for you to use at your Fourth of July celebrations with friends and family. It serves approximately eight people.

Blackberry Dark 'Shine Frozen Yogurt Dessert
(Adapted from BetterHomes and Gardens Our Best Diabetic Recipes, December 2014)

3 cups plain low fat Greek yogurt
1-cup sugar
¼ cup lemon juice
2 tsp. vanilla
1/8 tsp. salt
2 cups fresh blackberries, mashed
16 Dark ‘Shine cookies, crushed
Hershey’s chocolate sauce

In a medium bowl, whisk together the first four ingredients until smooth. Freeze the yogurt mixture in an ice cream freezer according to the manufacturer’s directions. Remove the frozen yogurt from the freezer and place into a bowl that can take cold temperatures. Add the mashed blackberry and blend well, until they are mixed throughout the entire batch of frozen yogurt. Place the bowl in an airtight container (like a freezer bag) for 2-4 hours. Let stand 5 minutes before serving.

Sprinkle cookie crumbles over ½ cup (two scoops) of frozen yogurt 
then lightly drizzle chocolate sauce.

Have a devilishly delightful 4th of July!

Photographs: Lee Rennick (cookies) and Morgue Files/Max Straeten (frozen yogurt)