One of my favorite cookies pre-GAPS was Angel Wings. While I have tried to make a healthier version they still contain processed sugars. Memories are important!
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!
How To Make Angel Wings Cookies
Blend the pastry ingredients very well. Pat dough into a greased 13 x 9 inch pan. Bake 15 minutes until firm.
Spread the filling ingredients on the pastry. 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.
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- 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
- 1 1/2 c powdered sugar
- 6 Tbsp or more lemon juice
- Cream butter and sugar together until fluffy
- Beat in egg and vanilla
- Add flour and salt.
- Blend very well.
- Pat dough into a greased 13 x 9 inch pan.
- Bake 15 minutes until firm.
- Mix all ingredients for filling together.
- Spread over the baked and crust
- Bake at 350F for 25 minutes.
- Allow to cool.
- 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!