Pecan or Angel Slices

Pecan or Angel Slices
Pecan or Angel Slices
Many a copy of JOY has been sold on the strength of this recipe. One fan says her family is sure these are the cakes St. Peter gives little children at the Gates of Heaven, to get them over the first pangs of homesickness. The lemon glaze should be spread on warm cakes or Christmas cookies. It has a fine consistency for embedding decorative nuts and fruits.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Twelve 2 3/4 x 2 1/3-inch bars
Egg Brunch Dessert Christmas Buffet Pecan Christmas Eve Butter Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
  • 1 teaspoon vanilla
  • 1/8 teaspoon salt
  • 1/4 teaspoon baking powder
  • 2 tablespoons granulated sugar
  • 1 cup packed light brown sugar
  • 1/4 cup (1/2 stick) unsalted butter, softened
  • 3 large eggs, divided
  • 1 3/4 teaspoons vanilla, divided
  • 3/4 cup all-purpose flour, plus additional 1 1/2 tablespoons
  • 1 1/2 cups chopped toasted, pecans or walnuts
  • 1 cup flaked or shredded sweetened coconut, lightly toasted
  • 1 1/4 cups confectioners' sugar, sifted
  • 1/4 cup fresh lemon, orange, or lime juice
  • Carbohydrate 43 g(14%)
  • Cholesterol 57 mg(19%)
  • Fat 18 g(27%)
  • Fiber 2 g(8%)
  • Protein 4 g(8%)
  • Saturated Fat 6 g(31%)
  • Sodium 76 mg(3%)
  • Calories 336

Preparation Preheat the oven to 350°F. Grease a 9 x 9-inch baking pan lined with foil. Beat the butter, granulated sugar, 1 egg yolk, and 1/4 teaspoon of vanilla in a medium bowl until well blended. Stir in 3/4 cup of flour until well blended and smooth. Press the dough evenly into the baking pan. Bake for 10 minutes. Meanwhile, beat 2 eggs, light brown sugar, 1 1/2 tablespoons flour, baking powder, salt, and 1 1/2 teaspoons of vanilla in a medium bowl until well combined. Stir in nuts and coconut. Spread the mixture evenly over the hot baked crust. Bake until the top is firm and golden brown and a toothpick inserted in the center comes out slightly wet, 20 to 25 minutes. Set the pan on a rack. If desired, while the bars are still warm, spread evenly with Lemon Glaze (recipe below). Let stand until the bars are cool and the glaze is set. For lemon glaze: Beat confectioners' sugar, juice, and vanilla together until smooth. Recipes reprinted with permission from The Joy of Cooking, 75th Anniversary Edition by Irma S. Rombauer, Marion Rombauer Becker, and Ethan Becker. (c) 2006 Simon & Schuster Inc., The Joy of Cooking Trust, and the MRB Revocable Trust

Preparation Preheat the oven to 350°F. Grease a 9 x 9-inch baking pan lined with foil. Beat the butter, granulated sugar, 1 egg yolk, and 1/4 teaspoon of vanilla in a medium bowl until well blended. Stir in 3/4 cup of flour until well blended and smooth. Press the dough evenly into the baking pan. Bake for 10 minutes. Meanwhile, beat 2 eggs, light brown sugar, 1 1/2 tablespoons flour, baking powder, salt, and 1 1/2 teaspoons of vanilla in a medium bowl until well combined. Stir in nuts and coconut. Spread the mixture evenly over the hot baked crust. Bake until the top is firm and golden brown and a toothpick inserted in the center comes out slightly wet, 20 to 25 minutes. Set the pan on a rack. If desired, while the bars are still warm, spread evenly with Lemon Glaze (recipe below). Let stand until the bars are cool and the glaze is set. For lemon glaze: Beat confectioners' sugar, juice, and vanilla together until smooth. Recipes reprinted with permission from The Joy of Cooking, 75th Anniversary Edition by Irma S. Rombauer, Marion Rombauer Becker, and Ethan Becker. (c) 2006 Simon & Schuster Inc., The Joy of Cooking Trust, and the MRB Revocable Trust

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