Cut flour and sugar into a bowl.

In another bowl beat room temp. eggs.

Add blended flour/sugar mixture into the eggs 1/3 at a time.

With the second batch of flour/sugar, mix in oil and anise.

The final 1/3 flour/sugar mixture, add in the melted crisco and mix until smooth.

Use a tablesppoon to put batter to Pizzelle Iron.  Press until a light golden brown.

NOTE: If the eggs are not room temp. the batter will be lumpy and the pizzelles will be bad.