Angel Slices

1 1/2 cups chopped toasted, pecans or walnuts

1 cup flaked or shredded sweetened coconut, lightly toasted

1/4 cup (1/2 stick) unsalted butter, softened

2 tablespoons sugar

1 large egg yolk

1/4 teaspoon plus 1 ½ teaspoons vanilla extract

3/4 cup all-purpose flour, plus 1 ½ tablespoons

2 large eggs

1 cup packed light brown sugar

1 1/2 tablespoons all-purpose flour

1/4 teaspoon baking powder

1/8 teaspoon salt

1 1/2 teaspoons vanilla

Lemon Glaze, if desired, (click here for recipe)

Preheat the oven to 350°F. Grease a 9 x 9-inch baking pan* lined with foil, and set aside.

In separate pans, lightly toast nuts and coconut in the oven until fragrant and just beginning to brown, about 5 to 7 minutes. Remove from oven, cool 10 minutes, and coarsely chop nuts. Set aside.

Meanwhile, beat butter, granulated sugar, egg yolk and vanilla in a medium bowl until well blended. Stir in flour until well blended and smooth. Press the dough evenly into prepared baking pan. Bake, uncovered, 10 minutes.

Meanwhile, beat 2 eggs, brown sugar 1 ½ tablespoons flour, baking powder, salt and 1 ½ teaspoons vanilla in a medium bowl until well combined Stir in nuts and coconut. Spread mixture evenly over the hot baked crust.

Return to oven and bake, uncovered, until top is firm and golden brown and a toothpick inserted in center comes out slightly wet, about 20 to 25 minutes. Remove from oven and set pan on a rack. If desired, while the bars are still warm, spread evenly with Lemon Glaze. (Click here for recipe.) Let stand until the bars are cool and the glaze is set. Store in an airtight container at room temperature for up to 3 days or refrigerate the container for up to a week.

* Notes

We tested the cookies in an 8 X 8-inch pan which also worked fine.

Recipe Source: http://kitchenscoop.com/recipes/angel-slices-from-joy-of-cooking/