These date-filled cookies get their soft texture from applesauce; wheat flour and bran add wholesome notes.

　　

Ingredients

makes about 2 1/2 dozen

　　

for the filling

2 1/4 cups pitted dates (about 11 ounces), preferably Medjool

　　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, room temperature

　　1 large egg

　　1/4 cup smooth unsweetened applesauce

　　

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.

　　Martha Stewart's Cookies