Best Fruit And Spice Bonbons Recipes

FRUIT 'N' SPICE ROUNDS

Fruit 'n' Spice Rounds image

While I was looking for a way to use up an abundance of dates, I came across this recipe. Made with raisins, walnuts and a delectable lemon glaze, these quickly became a family favorite. -Allison Bell, Helena, Montana

Provided by Taste of Home

Categories Desserts

Time 30m

Yield about 5 dozen.

Number Of Ingredients 15

Ingredients

1 cup butter, softened
1-1/2 cups sugar
3 large eggs
3 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon ground cloves
1 teaspoon ground nutmeg
1-1/2 cups finely chopped dates
1 cup finely chopped raisins
1 cup finely chopped walnuts
GLAZE:
2 cups confectioners' sugar
2 tablespoons lemon juice
2 tablespoons water

Steps:

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, cinnamon, baking soda, cloves and nutmeg; gradually add to the creamed mixture. Stir in the dates, raisins and walnuts. Cover and refrigerate for 2 hours or until easy to handle. , On a floured surface, roll out to 1/4-in. thickness. Cut with a 2-1/2-in. round cookie cutter dipped in flour. Place 1 in. apart on greased baking sheets. , Bake at 375° for 10-12 minutes. Remove to wire racks. Meanwhile, combine glaze ingredients until smooth; brush over warm cookies. Cool before storing.

Nutrition Facts : Calories 120 calories, Fat 5g fat (2g saturated fat), Cholesterol 17mg cholesterol, Sodium 50mg sodium, Carbohydrate 19g carbohydrate (13g sugars, Fiber 1g fiber), Protein 1g protein.

FRUIT AND SPICE BONBONS

Fruit and Spice Bonbons image

Provided by Victoria Granof

Categories Candy Chocolate Nut Dessert No-Cook Kid-Friendly Quick & Easy Dried Fruit Cookie Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher Small Plates

Yield Makes 20 bonbons

Number Of Ingredients 18

Ingredients

Fruit options (choose one)
Each version makes 20 bonbons. To chop the fruit, use a heavy chef's knife or a food processor set on pulse.
Apricot
2 cups finely chopped dried apricots
1/4 teaspoon allspice
1/8 teaspoon ginger
3/4 teaspoon cinnamon
Plum
2 cups finely chopped dried red plums or prunes
1 tablespoon honey
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
Fig
2 cups finely chopped dried figs, stems removed first
1 tablespoon honey
1 tablespoon unsweetened cocoa
1/2 teaspoon cinnamon
1/4 cup crystal sugar, maple sugar, or unsweetened cocoa; or 1/4 cup ground chopped pecans, walnuts, or almonds

Steps:

1. Mix the dried fruit and spices with your hands until well combined.
2. Scoop 1 tablespoon of the mixture and roll it into a ball about 1/2 inch in diameter. Repeat until the entire mixture has been used.
3. Roll the balls in the sugar, cocoa, or nuts (or skip this part, if serving plain), and place them in paper mini-muffin cups. Serve or store airtight at room temperature for up to a week.