Frosted, Cut and PackedThis is a family favorite, drawn from my mother’s favorite basic cookbook, the Joy of Cooking – 1975 Edition. This year we decided to afflict our close neighbors with Christmas cookies, as a change from the previous years’ gifts of flavored oils and vinegars, home made cheese, preserves, pickles, et cetera.)

Cream together until well-blended: ½ cup butter and ¼ cup sugar
Beat in well: 1 egg and ½ teasp vanilla
Combine and add to the above: 1 ¼ cup sifted flour and 1/8 teasp salt

Pat dough evenly into a greased 9×12 inch pan and bake at 350° for fifteen minutes. Remove from oven.

Combine: 2 beaten eggs, 1 ½ cup brown sugar, ½ cup flaked cocoanut, 1 cup chopped pecans, 2 Tbsp. flour, ½ teasp double acting baking powder, ½ teasp salt and 1 teasp vanilla.
Pour over cookie layer and return to oven for 25 minutes

Combine 1 ½ cup sifted confectioner’s sugar with sufficient lemon juice to make a smooth, runny glaze. Pour over warm cookie/pecan/coconut layer and allow to set.

When cool, cut into bars or squares.


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    YES!!!! This is the recipe I grew up with that I make every year. There are too many other close but not quite right recipes online. This is the correct recipe with the correct ratios. If you are looking for the really Joy of Cooking recipe look no farther!

    • Sgt. Mom

      Amanda – yes, this is the original Pecan Angel slices recipe, straight from the pages of the 1970s edition of Joy of Cooking. The neighbors all loved it, that year … however, now we have gone on to making gourmet fudge, which is received with even more enthusiasm!