Pecan or Angel Slices
['1/4 cup (1/2 stick) unsalted butter, softened', '2 tablespoons granulated sugar', '3 large eggs, divided', '1 3/4 teaspoons vanilla, divided', '3/4 cup all-purpose flour, plus additional 1 1/2 tablespoons', '1 cup packed light brown sugar', '1/4 teaspoon baking powder', '1/8 teaspoon salt', '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', '1 teaspoon vanilla']
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.
Beat confectioners' sugar, juice, and vanilla together until smooth.
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