Whisk together the flour, baking powder, and salt in a small bowl. Set aside.

Add the eggs to a large bowl, and beat with a whisk.

Mix in the sugar and anise extract.

Fold in the dry ingredients until the batter is thick and lumpy.

Pour in the canola oil and use a spatula to mix it into the batter until it is smooth.

Heat the pizzelle iron, and spray each side with cooking spray. Drop a heaping tablespoon of batter onto the iron, close it, and bake the pizzelle for 35-40 seconds, or as long as the iron manual suggests. You want the pizzelle to be a light golden color.

Lay out the cookies flat on a cooling rack, or shape them as desired.

Continue baking the pizzelle until all of the cookie batter has been used. Dust with powdered sugar, if desired.