WHOLE WHEAT-RASPBERRY BARS
These soft bars filled with raspberryjam are more virtuousthan many coffee-breaktreats. Applesauce givesthe cookies a cakelike texture; whole wheat flourand wheat bran add wholesome notes. Lemon zestbalances the sweetness ofthe berry jam.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 2 1/2 dozen
Number Of Ingredients 11
Steps:
- Whisk together flours, bran, salt, andbaking soda in a medium bowl; set aside.Put brown sugar and zest in the bowl ofan electric mixer fitted with the paddle attachment; mix on medium speed until combined. Beat in butter until fluffy. Beatin egg until pale and smooth. Reduce speed to low. Mix in the flour mixture in3 batches, alternating with the applesauce. Divide dough in half; wrap in plastic. Refrigerate until firm, about 2 hours.
- Preheat oven to 375 degrees. Roll out 1 pieceof dough between 2 lightly floured sheetsof parchment to a 9 1/2-by-11 1/2-inch rectangle, about 1/8 inch thick. If dough becomes too soft, refrigerate until firm.Remove top piece of parchment. Trimdough 1/2 inch on all sides. Transfer rectangle on parchment to a baking sheet.
- Cut rectangle in half lengthwise.Spread 1/4 cup jam down half of eachlength, leaving a 1/2-inch border. Folddough over; pinch to seal. Refrigerateuntil firm, about 20 minutes. Repeat withremaining chilled dough and jam.
- Cut crosswise into 1 1/2-inch-wide bars,but do not separate until after baking.Bake until golden brown, about 20 minutes. Let cool on sheet on a wire rack.
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Jeff Nolan
nj75@hotmail.comI can't wait to try these bars! They look so delicious.
Synthia Freeman
s@hotmail.comThese bars are the perfect way to use up leftover raspberries.
Kohinur Begum
begum-k@hotmail.comI made these bars for a bake sale and they sold out in minutes. Everyone loved them!
Mandie Finley
f-mandie79@hotmail.comThese bars are perfect for a summer party. They're light and refreshing, and everyone loves them.
Jonathan Moser
j-m@gmail.comI'm not a baker, but these bars were easy to make and turned out great. I'll definitely be making them again.
Alexander Ontiveros
a_o89@yahoo.comThese bars were delicious, but they were a lot of work to make. I'm not sure if I'll make them again.
Prince Azyafullah
azyafullah2@aol.comI'm allergic to nuts, so I substituted the almonds in the crust for sunflower seeds. They were just as good!
Obama Baharu
b@gmail.comI had a hard time finding fresh raspberries, so I used frozen ones instead. The bars still turned out great!
Khushbu rani
k@hotmail.frThese bars were a bit too sweet for my taste, but they were still good.
M Christine
mc98@gmail.comI'm not a huge fan of raspberries, but I loved these bars. The filling was perfectly balanced and the crust was amazing.
Young Master
master_young@gmail.comThese bars were so good! The raspberry filling was tart and sweet, and the crust was perfectly flaky.
herbert kwikiriza
h_k@yahoo.comI've made these bars a few times now and they always turn out great. They're the perfect treat for any occasion.
Abdulwali
abdulwali@yahoo.comThese raspberry bars were a huge hit at my party! They were so easy to make and tasted delicious.