Anise Pizzelles

In a large bowl whisk together eggs sugar vegetable oil anise oil and whiskey until well blended. Gradually stir in flour until fully incorporated. Cover and refrigerate overnight.

Preheat a pizzelle iron and spray once with cooking spray. Drop tablespoons of batter onto the centers of the patterns. Close the lid and cook until steam no longer comes out about 1 1/2 minutes. Check and adjust cooking time if necessary. Carefully remove cookies cool and store in an airtight tin at room temperature.