• Preheat your pizzelle iron according to the manufacturer’s instructions. I used a double pizzelle maker that makes 4 ½-inch pizzelles.

Make the Pizzelle Batter

• Whisk together the flour, baking powder and salt in a small bowl. Set the bowl aside.
• In a separate large bowl, use a whisk to beat the eggs lightly.
• Whisk in the sugar, then add the oil and anise or vanilla extract.
• Fold the dry ingredients into the wet ingredients until combined, and the batter resembles pancake batter. It will be wet and thinner than cake batter.

Cook the Pizzelles

• Spray the pizzelle iron with cooking spray lightly or brush with a little bit of canola or vegetable oil before you start your first pizzelles.
• Drop 1 ½ tablespoons of batter onto each pizzelle design. I used a medium cookie scoop (1 ½ tablespoons) for easy scooping and dropping.
• Close the iron and bake the cookies for about 1 minute and 10 seconds or until the pizzelles start to brown.
• Use a spatula to transfer the pizzelles to a wire rack to cool. They will be quite soft, but they will crisp up as they cool.

Cool and Dust with Powdered Sugar

• Continue making the pizzelle until all the batter has been used, and let them all cool to room temperature.
• Dust them with powdered sugar, if liked, and serve at room temperature.