Harriet Rosen
Food editor's note: This is the best recipe for cookie-style hamantaschen that I have found.  Using orange juice in place of water adds extra flavor to the dough. These hamantaschen are best eaten the day they are made; let them sit on a rack or plate until serving. The hamantaschen will last for several days and freeze well.

Edda Servi Machlin
For the Italian Jews orecchi di Aman are as synonymous with the festival of Purim as the Hamantachen are for the Ashkenazim. There are perhaps as many versions of this sweet as there are Jewish families in Italy. I regard this recipe as the finest. From this basic recipe you can create variations limited only by your own imagination.

Jamie Stolper
These are my father-in-law's favorite cookies. He is always asking for them! I like to make them for Chanukah and Purim and special occasions throughout the year. They are crisp, not too sweet, and have the nutty flavor of poppy seeds – perfect when you want something crunchy with a cup of tea.

Jamie Stolper
Kreplach is one of the traditional foods eaten on Purim and I have read many reasons for this.  First, the shape is reminiscent of the 3-cornered hat of Haman.  Second, the pockets of dough with their hidden filling are symbolic of the surprises and secret meanings associated with the Purim story.  And third, Ashkenazic Jews adopted the custom of eating foods that had been chopped or beaten - thus the chopped meat filliing - to remind us of the stomping of feet, clapping of hands, and beating of noisemakers when the name of Haman is mentioned during the reading of the megillah.