Galit’s Treats in Newton might be gone, but I asked Galit Grutman to share a favorite recipe with JewishBoston, and she was kind enough to do so! Below, enjoy a taste of Galit’s in your own kitchen with her favorite hamantaschen recipe (and be on the lookout for her upcoming cookbook).

Galit’s Treats Hamantaschen

Makes 30-40 cookies


  • 200 grams cold butter, cut into cubes
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ¼ cup powdered sugar
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • ½ cup milk
  • Chocolate spread, fruit jam or canned almond paste for filling


  1. In a food processor, mix together butter, flour, baking powder, powdered sugar, vanilla extract and salt until the mixture becomes crumbly. Add milk (you can add a little more than the half cup mentioned above). At first, add only a quarter cup milk, and if the dough is still crumbly and dry, add the remaining milk (and a little more if necessary). Try to mix as little as possible. Refrigerate the dough for an hour.
  2. Preheat the oven to 350 degrees.
  3. Roll out the dough on floured baking parchment to a thin layer. Cut it into circles using a glass, place a small amount of filling in the center of each circle and fold the edges to form a triangle shape. Place the cookies on a baking sheet and bake for about 15 to 20 minutes, until the edges are golden and the cookie is still light in color.
  4. Allow to cool, sprinkle with powdered sugar and enjoy!
  5. Store cookies in a cool place for up to seven days.