So nice that someone thought to share this recipe. A very traditional pie at Easter. My family makes this recipe also, but we also add in Pepperoni (chopped) and freshly ground black pepper. Gives it a great flavor. Every family has variations to this recipe because it was considered a "poor man's pie" many years ago. People used whatever they had on hand in the house or whatever they could afford. I've found that no matter how many different versions of meat,this is a wonderful pie and a great tribute to our Italian ancestors. Thank you so much for sharing this recipe. P.S. My Mom always makes her's using a homemade "bread" instead of pie crust. Two layers of the bread dough as substitution for the pie crust. A little bit more work as it is a yeast dough and does have to rise (just once). I personally like the pie crust version. (and it is a lot easier too)

Reviewed On: Dec. 29, 2007

Texture is real nice. A good dunking toast. A little less flavorful than I would prefer, but I am a huge fan of Anise. I just used both Anise flavoring AND the anise seeds to get the cookies to my prefered level of flavor. I also made this recipe using Almonds and Almond flavoring and they were terrific also. A nice touch is to drizzle a little glaze using your choice of flavored extract (Almond or Anise were mine) with confectioners sugar and a little milk. So good you may not wait for the glaze to dry before you eat them!!

Reviewed On: Dec. 7, 2007

I love this recipe. The orange zest gives this recipe that "special touch" that makes these cookies stand out among other Spritz cookies. I had forgotten to put the colored sugar sprinkles on one batch, so I took the advise of another poster and made a glaze of orange flavoring with confectioners sugar and a little milk. Well, THAT topped it!! Now my family say's, "Glaze them all from now on!!" This is an especially easy recipe to follow and baking time is real quick. I baked them for 10 minutes and they were perfect!! I didn't get as many cookies as the recipe stated, but I will just double the recipe for next time. You can't go wrong with this one!! Enjoy!!

Reviewed On: Dec. 6, 2007