Whole Wheat-Date Bars
- Makes about 2 dozen
These date-filled bars get their soft texture from applesauce; wheat flour and bran add wholesome notes.
Ingredients
For the Filling
- 2 1/4 cups pitted dates (about 11 ounces)
- 3/4 cup apple cider
For the Dough
- 1 1/4 cups whole wheat flour
- 1 cup all-purpose flour, plus more for parchment
- 1/4 cup wheat bran
- 1/4 teaspoon coarse salt
- 1/4 teaspoon baking soda
- 2/3 cup packed dark-brown sugar
- 1 teaspoon finely grated lemon zest
- 10 tablespoons (1 1/4 sticks) unsalted butter, softened
- 1 large egg
- 1/4 cup smooth unsweetened applesauce
Directions
- Make filling: Bring dates and cider to a boil in a medium saucepan over medium-high heat. Reduce heat to medium simmer until dates are soft and almost all liquid has reduced, about 10 minutes. Let cool completely. Transfer to a food processor. Purée date mixture until smooth; set aside.
- Make dough: Whisk together flours, bran, salt, and baking soda in a medium bowl; set aside. Put sugar and zest in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed 30 seconds. Add butter; mix until combined, about 1 minute. Add egg; mix until fluffy. Mix in flour in 3 batches, alternating with 2 batches of applesauce. Divide dough in half. Wrap each half in plastic; shape into a rectangle. Refrigerate until firm, about 2 hours.
- Preheat oven to 375°. Roll out 1 piece of dough between two lightly floured sheets of parchment paper to a 9 1/2-by-13-inch rectangle. Dust with more flour, if needed. Remove top piece of parchment. Trim dough to a 9-by-11-inch rectangle. Transfer rectangle on parchment to a baking sheet.
- Cut rectangle in half lengthwise. Spread a heaping 1/4 cup filling down half of each length, leaving a 1/4-inch border. Fold dough over; pinch to seal. Refrigerate until firm, about 20 minutes. Repeat with remaining chilled dough and filling.
- Bake until golden brown, about 20 minutes. Let cool on sheets on wire racks 5 minutes. Cut into 1 1/2-inch bars. Transfer bars to racks using a spatula; let cool. Bars can be stored in airtight containers up to 3 days.
Source: Martha Stewart Holiday Cookies, December 2005, Page 28.