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PECAN OR ANGEL SLICES

Twelve 2 3/4 x 2 1/3-inch bars

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.

Preheat the oven to 350°F. Grease a 9 x 9-inch baking pan lined with foil. Beat in a medium bowl until well blended:

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

2 tablespoons sugar

1 large egg yolk

1/4 teaspoon vanilla

Stir in until well blended and smooth:

3/4 cup all-purpose flour

Press the dough evenly into the baking pan. Bake for 10 minutes. Meanwhile, beat in a medium bowl until well combined:

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

Stir in:

1 1/2 cups chopped toasted, 1001, pecans or walnuts

1 cup flaked or shredded sweetened coconut, lightly toasted

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, below)

Let stand until the bars are cool and the glaze is set.

LEMON GLAZE

About 1/2 cup; enough to lightly glaze four 8-inch square cakes

This glaze should be spread on warm cakes or Christmas cookies. It has a fine consistency for imbedding decorative nuts and fruits.

Beat together until smooth:

1 1/4 cups confectioners' sugar, sifted

1/4 cup fresh lemon, orange, or lime juice

1 teaspoon vanilla