Cookies with dates
Description
Prepare the filling. Bring the dates and cider to a boil in a medium saucepan over medium heat. Reduce heat and simmer until the dates become soft and the liquid reduces in volume, about 10 minutes. Let cool completely. Process everything in a food processor until smooth, then set aside. Make the dough. In a bowl, mix together flour, bran, and salt; set aside. In another bowl, beat sugar and zest with an electric mixer at medium speed for 30 seconds. Add butter and beat for about 1 minute. Add the egg. Gradually add the flour mixture in 3 batches, alternating with 2 portions of applesauce. Divide the dough in half. Wrap each half in plastic wrap and refrigerate for 2 hours. Preheat the oven to 190°C (375°F). Roll out one portion of the dough on two lightly floured sheets of parchment paper into a 22x27 cm rectangle. Spread the filling over the dough, leaving a 6 mm border around the edges. Fold the dough in half over the filling and press the edges to seal. Repeat with the second portion of dough and remaining filling. Bake until golden brown, about 20 minutes. Let cool for 5 minutes. Cut into 20 squares. Allow to cool completely before serving. If desired, decorate the cookies with icing (powdered sugar mixed with water or lemon juice) and colored sprinkles. Store cookies in an airtight container for up to 3 days.