We hope you enjoy our take on the classic recipe from “Joy of Cooking” and make it your new favorite holiday cookie bar, the Holiday Angel Bar!
Have all ingredients at room temperature, 68˚ to 70˚F. Position a rack in the center of the oven. Preheat the oven to 350˚F. Line an 11×7-inch baking pan with greased aluminum foil, allowing it to overhang the 2 narrow ends of the pan by about 2 inches.
Beat on medium speed until very ﬂuffy and well blended:
4 tablespoons (1/2 stick) unsalted butter, softened
1 large egg yolk
Stir in, then knead until well blended and smooth:
3/4 cup all-purpose ﬂour
Pinch of salt
Firmly press the dough into the pan to form a smooth, even layer. Bake for 10 minutes; set aside to cool slightly.
Beat on medium speed until well combined:
2 large eggs
1 1/2 cups brown sugar
2 tablespoons ﬂour
1/2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla
1/2 cup grated coconut
1 cup chopped pecans
Spread the mixture evenly over the baked layer. Bake until the top is ﬁrm and golden brown and a toothpick inserted in the center comes out slightly wet, 20 to 25 minutes. Remove the pan to a rack to cool slightly.
While the bar is still warm, stir together icing:
2 tablespoons unsalted butter, softened
2/3 cup powdered sugar
2 teaspoons lemon juice
Spread the icing evenly over the top. Let stand until completely cool and the icing is set. Using the overhanging foil as handles, lift the bar to a cutting board. Carefully peel of the foil. Cut into bars.