Combine eggs, sugar, vegetable oil, butter, and anise oil in the bowl of a stand mixer fitted with a paddle attachment. Beat until creamy and well combined. Mix in 1 cup flour, baking powder, and salt until combined. Slowly add remaining flour, 1 cup at a time, mixing on low speed until mixture resembles a thick pancake batter.
Preheat a pizzelle cooking iron according to manufacturer’s instructions. Drop a teaspoon of dough onto each plate of the cooking iron and close the lid. Cook just until steaming slows, 10 to 20 seconds. Repeat with remaining batches of batter.
I add 1 teaspoon LorAnn Princess Cake and Cookie flavor to the batter, but this is optional.
For a flavor alternative, try Lemon-Poppy Seed: omit anise oil; instead add 1 to 2 teaspoons lemon oil (or extract), zest from 1 lemon, and 1 tablespoon poppy seeds.
Pizzelles freeze well. Place into stacks of a dozen, then place 2 dozen into a gallon-sized plastic zip-top bag. Note, however, cookies are fragile and will break if crushed so be sure you have plenty of freezer space!
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