2 1/2  cups          unbleached flour
     1/4  cup           unsalted butter  -- melted and cooled
     1/2  cup           cold water
   5      tablespoons   sugar
   1      extra large   egg yolk
   2      tablespoons   orange peel  -- grated
   1      tablespoon    olive oil
   1      tablespoon    light rum
   3      drops         orange extract
   1      Pinch         salt
Butter for baking sheets 1 extra-large egg, beaten to blend 2 Tablespoons 
unsalted butter, melted and cooled
 Arrange flour in mound on work surface and make a well.  Add 1/4 cup 
melted butter, water, 2 tablespoons sugar, yolk, orange peel, oil, rum, 
orange extract and salt into well.  Gradually draw all but 1/4 cup flour 
from inner edge of well to center.  Gather dough together and knead in 
remaining flour until smooth, about 1 minute.  Wrap in floured towel.  
Refrigerate for 2 hours.
 Position rack in center of oven and preheat to 325~F.  Lightly butter 2 
baking sheets.  Roll dough out on lightly floured surface to a thickness 
of 1/4 inch.  Cut dough into 2 x 4 inch strips using scalloped pastry 
wheel.  Place cookies on prepared sheets, spacing 1/2 inch apart.  Pierce 
each cookie several times with tines of fork. Brush with egg glaze.  Bake 
until light brown, about 25 minutes.
 Brush remaining 2 Tablespoons melted butter over hot cookies. Sprinkle 
with remaining 3 Tablespoons sugar.  Return to oven for 5 minutes.  Cool 
completely on rack.
 Store in airtight container.
 Yeild about 28 cookies.