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 quarter cup melted butter, water, 2 tablespoons sugar, yolk, orange peel, oil, rum, orange extract and salt into well. Gradually draw all but quarter 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 160ºC F. Lightly butter 2 baking sheets. Roll dough out on lightly floured surface to a thickness of 1 cm. Cut dough into 2 x 10 cm strips using scalloped pastry wheel. Place cookies on prepared sheets, spacing 1 cm 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.