Ingredients
1 cup shortening
3/4 cup sugar
2 eggs
1 tbsp almond extract
2-1/4 cups flour
1/2 tsp baking soda
1/4 tsp salt
1/2 cup blanched almond halves
1 egg beaten

Steps
Preheat the oven to 375 degrees.
In a large bowl with electric mixer, cream together the shortening and sugar, then beat in the eggs, one at a time, and mix well.
Add the almond extract.
In another bowl, sift together the flour, baking soda, and salt.
With a wooden spoon, gradually stir the flour mixture into the shortening.
The dough should be fairly firm.
Divide the dough in half and roll each into a log, about 1-1/2 inch in diameter.
Wrap in waxed paper and refrigerate for 4 hours.
Cut the dough crosswise into 1/4 inch thick slices.
Place cookies on an ungreased cookie sheet.
Top each cookie with an almond half.
Brush cookies lightly with beaten egg.
Bake for about 10 minutes, or until light golden brown.

Ingredients
1/3 c Sweet Rice flour
1/4 c Granulated Sugar
2 tbsp 2 tsp almond powder
1/4 c Sliced pitted red dates
1/2 c Cold water
3 tbsp Cold milk, if needed
3 c Cold milk

Steps
In small bowl, mix Rice flour & almond powder; add cold water a little at a time to make a thick, smooth paste.
Thin further with 1/2 cup of milk.
Pour into heavy saucepan, add remaining milk, and slowly heat to just under boiling, stirring constantly. Keep stirring to prevent lumping & burning.
Turn off heat, cover & remove to cool place.
You can prepare this first stage anytime ahead of dinner, keep covered & refrigerated.
Pudding should be finished just before serving.
Just before serving,
reheat pudding, stirring constantly.
When hot, add sugar a little at a time.
Keep stirring.
Add sliced dates.
Cook just under boiling point for 1 minute.
Add extra milk if pudding becomes too thick: it should have consistency of melted ice cream.
Pour into individual bowls & serve hot.

Ingredients
1 cup shortening
3/4 cup sugar
2 eggs
1 tbsp almond extract
2-1/4 cups flour
1/2 tsp baking soda
1/4 tsp salt
1/2 cup blanched almond halves
1 egg beaten

Steps
Preheat the oven to 375 degrees.
In a large bowl with electric mixer, cream together the shortening and sugar, then beat in the eggs, one at a time, and mix well.
Add the almond extract.
In another bowl, sift together the flour, baking soda, and salt.
With a wooden spoon, gradually stir the flour mixture into the shortening.
The dough should be fairly firm.
Divide the dough in half and roll each into a log, about 1-1/2 inch in diameter.
Wrap in waxed paper and refrigerate for 4 hours.
Cut the dough crosswise into 1/4 inch thick slices.
Place cookies on an ungreased cookie sheet.
Top each cookie with an almond half.
Brush cookies lightly with beaten egg.
Bake for about 10 minutes, or until light golden brown.