These date-filled cookies get their soft texture from applesauce; wheat flour and bran add wholesome notes.
Recipe information
Yield
makes about 2 1/2 dozen
Ingredients
for the filling
for the dough
Preparation
Step 1
Make filling: Bring dates and cider to a boil in a 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. Puree date mixture until smooth.
Step 2
Make dough: Whisk together both flours, bran, salt, and baking soda in a bowl. Put brown 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. Add flour mixture in three batches, alternating with two batches of applesauce. Divide dough in half. Wrap each half in plastic; shape into a rectangle. Refrigerate until firm, about 2 hours.
Step 3
Preheat oven to 375°F. Roll out one 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 12-inch rectangle. Transfer rectangle on parchment to a baking sheet.
Step 4
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.
Step 5
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 wire racks using a spatula; let cool. Bars can be stored in airtight containers at room temperature up to 3 days.
