"Although I like so many others cut into my pie too soon before it cooled, I was happy with the consistency of the filling. The flavor is amazing!! I only wish I would have made a double recipe to fill my deep dish pie pan!! I can't wait to make this recipe again.""

"This recipe is perfect as is!! The one thing I can recommend is to use whole anise pods (2) and whole cinnamon sticks (1 small) [available in most spice sections or Latino sections of the grocery store]. Grind them yourself in a coffee grinder or molcajete specifically used for grinding spices. It make s a HUGE difference in the authenticity of the taste and counterbalances the supposed overly sweet cookie. Since it's a two day process, I usually grind the anise for the dough and put it in the fridge, then I grind the cinnamon and make about 4 cups of cinnamon sugar since I bake so many of these. The essential oils have a chance to get into the sugar and create this wonderful earthy spicy sweetness. Since the cinnamon is markedly stronger than the pre-ground stuff, you get a much more aromatic cookie than you would ever get with dried and ground anise powder and cinnamon. My 70 something year old Aunt and Uncle say it tastes just like their Mom's!!