WHOLE WHEAT RASPBERRY BARS
Steps:
- Whisk together the flours, wheat germ, salt, and baking powder in a medium bowl; set aside. Put the brown sugar and the lemon zest in the bowl of an electric mixer fitted with the paddle attachment and mix on medium speed until combined. Beat in the butter until light and fluffy, scraping down the bowl if necessary. Beat in the egg until smooth. Reduce the speed to low and mix in the flour mixture in 3 batches, alternating with the applesauce. Divide the dough in half and wrap both halves in plastic wrap. Refrigerate until firm, about 2 hours. Preheat the oven to 375F degrees. Roll out 1 piece of the dough between 2 lightly floured pieces of parchment paper to a 9 1/2 by 11 1/2 inch rectangle, about 1/8 inch thick. Remove the top piece of parchment. Trim the dough by 1/2 inch on all sides. Transfer the rectangle on the parchment to a baking sheet. Cut the rectangle in half lengthwise. Spread 1/4 cup jam down half of each length, leaving a 1/2 inch border. Fold the dough over and pinch to seal. Refrigerate until firm, about 20 minutes. Repeat with the remaining chilled dough and jam. Cut the filled rectangles crosswise into 1 1/2 inch wide bars, but do not separate until after baking. Bake until golden brown, about 20 minutes. Let cool completely on the baking sheet. If desired, sprinkle with confectioner's sugar before serving.
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