Ruth Galai's family recipes
These cookies are very popular here in Israel, and in the Middle East in general. They are super easy to make, and they can be stored in a closed box for several days. For all you Halva fans out there, these cookies resemble Halva somewhat in taste and texture, since both are made out of... Continue Reading →
Two tips for baking cookies: When baking cookies (any kind), I always use parchment paper (baking paper). This prevents the cookies from sticking to the baking tin, it makes it easier to remove the baked cookies, and of course it makes clean-up so much easier.When baking cookies (any kind), I ALWAYS put an extra baking... Continue Reading →
Often, when on vacation, we buy a box of shortbread cookies to have in the hotel room, for those moments when we absolutely "need" something sweet to eat. Here is my home-made version of shortbread cookies. Easy to make, easy to eat. As with all cookies that I bake, I always use a double layer... Continue Reading →
These triangular pastries are traditionally enjoyed at Purim. Every family has their own version of Hamentaschen - and on the holiday, these treats are often baked and then packed up and brought to family, friends, and neighbours as part of the tradition of "Mishloach Manot". You can make them with different kinds of filling. I... Continue Reading →
These cookies are actually "bar" cookies - they can be prepared either as rectangles, or squares, or if made in a round cake tin, they can be cut into triangular shapes, as in the photo above. Since these cookies don't have to be shaped individually before baking, they are easy to make, since you just cut them into the desired shapes... Continue Reading →
These cookies are a favorite in our family. I have been making them since 1975; I was at home one evening waiting for a friend to come over. In those days there were no cellphones, and here in Jerusalem not everyone had a telephone at home. My friend wasn't able to let me know that... Continue Reading →
The dough for these cookies is easy to make, and delicious. I use this dough in all sorts of variations; this time it is filled with raspberry jam. You can use any type of jam you like, although I always prefer the red ones. Tip: When baking cookies (all cookies), I always have two rules:... Continue Reading →
For this recipe, I owe many thanks to my sister Anna. Once, when I was visiting Anna in NY, she prepared this recipe, and I loved it! She made it with her homemade apricot jam. and it was delicious! She told me that the recipe is in the book which she had given me, called:... Continue Reading →
The dough for these cookies is easy to make, and delicious. I use this dough in all sorts of variations; this is one of the variations, filled with walnuts, butter, sugar, honey and vanilla., and rolled into a "roulade" - I make the roulade long and thin - the roulade should be not much wider... Continue Reading →
Ruth Galai's Cookbook 