Angel Wings

One of my favorite cookies pre-GAPS diet was Angel Wings.

I say pre-GAPS because as you probably already know, the GAPS diet does not allow any processed sugar. Honey is allowed since it is a monosaccharide and easier to digest but not process sugars.

I don’t know about you, but sometimes I eat things just for taste and although the healthiness of the foods I eat are important, there are times when I just want a particular taste. That is the way I feel about Angel Wings! They are a holiday cookie that have a particular flavor. While I have tried to make a healthier version by converting some of the ingredients, Angel Wings just do not taste the same. So, since this is a recipe from John’s mother (who made them only at Christmas time), I decided it was too sacred to tamper with – it now falls into the 80/20 Rule and I just don’t worry about it!

Please don’t get me wrong, I am not at all flippant about the foods I eat or feed my family. After all, I have experienced first hand the healing power of REAL food! I know Angel Wings don’t fall into the traditional foods category but, they are a taste from John’s childhood and memories are important to preserve!

A printed version of the recipe comes after the photo tutorial.

In the following recipe, I have linked to products from my affiliate partners that I personally use and recommend.

 Angel Wings

Preheat oven to 350F.

Pastry Crust:

Cream together until fluffy:

Beat in:

Combine and add:

Blend very well.
Pat dough into a greased 13 x 9 inch pan.
Bake 15 minutes until firm.

Spread with the following mixture:

  •  2 eggs – beaten
  • 1 1/2 c brown sugar
  • 1 1/2 c chopped pecans 
  • 2 Tbsp flour 
  • 1/4 tsp baking soda
  • 1/2 tsp salt 
  • 1 tsp vanilla

Bake for 25 minutes.

When cool, ice with the following:
1 1/2 c powdered sugar – thin with lemon juice until a good spreading consistency is achieved.
Cut into diamond shapes.


Angel Wings
Prep time: 
Cook time: 
Total time: 
Serves: about 24 bars
Pastry Crust:
  • 2 eggs - beaten
  • 1½ c brown sugar
  • 1½ c chopped pecans
  • 2 Tbsp flour
  • ¼ tsp baking soda
  • ½ tsp salt
  • 1 tsp vanilla
  • 1½ c powdered sugar
  • 6 Tbsp or more lemon juice
For Crust:
  1. Cream butter and sugar together until fluffy
  2. Beat in egg and vanilla
  3. Add flour and salt.
  4. Blend very well.
  5. Pat dough into a greased 13 x 9 inch pan.
  6. Bake 15 minutes until firm.
  1. Mix all ingredients for filling together.
  2. Spread over the baked and crust
  3. Bake for 25 minutes.
  4. Allow to cool.
Mix icing:
  1. Thin powdered sugar with enough lemon juice until a good spreading consistency is achieved and pour over the angel wings.

    Cut into diamond shapes - Serve and Enjoy!


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