Date Bars

This recipe is adapted from Martha Stewart's Cookie Book. They are more labor intensive than your average cookie, but it pays off - these date bars are delicious!

To make the filling, bring to a boil in a saucepan over medium - high heat:
2.25 cups pitted Medjool dates
3/4 cup apple cider

Reduce heat to medium, simmer for about 10 minutes until liquid reduced. Let cool completely puree until smooth in a food processor (we had to use a blender, it worked, but we had to use additional cider).

To make the dough, whisk together:
1 1/4 cups whole wheat flour
1 cup all-purpose flour
1/4 cup oat or wheat bran
1/4 tsp salt
1/4 tsp soda

In a separate bowl, mix on medium speed 30 seconds:
2/3 cup packed dark brown sugar
1 tsp finely grated lemon zest

Add 10 Tbs unsalted butter, mix until combined.

Add 1 large egg, mix until fluffy.

Add flour mixture in three batches, alternating with batches of applesauce (use 1/4 cup applesauce TOTAL). Divide dough in half and wrap in plastic; refrigerate for two hours.

Preheat oven to 375. Roll out one half of the dough to 1/2 inch thickness, roughly rectangular in shape. Cut the dough vertically down the center, so that you have two strips. Add one half of date mixture to one of the strips, making sure you have enough room to fold half of the strip over and pinch (making a long strip with date puree in the middle). After spreading out the date mixture, use your fingers to pinch and seal the edges. Repeat with other strip. Repeat entire process with other half of dough. Refrigerate again until firm.

Bake on a cookie sheet (they won't really spread out, so they should all fit onto one) for 20 minutes, until golden brown. let cool on sheets and cut into smaller bars after five minutes. Transfer bars to wire rack and let cool. Enjoy!