Author/Submitted by: ak399@cleveland.Freenet.Edu (Carole A. Resnick)
melted and cooled
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.