Growing up in Philadelphia, I had the opportunity to be a part of a diverse culture.

In the neighborhood where my mother grew up, there were three churches situated on one single city block. They were not referenced by which denomination they were, but instead by the ethnicity of the congregation. There was the German church, the Italian church and the Polish church.

As families immigrated into Philadelphia, they brought with them not only different traditions but delicious food. Potluck dinners at these churches were a culinary delight.

The Polish made pierogis and kielbasa, the Italians made hearty meals that you could barely walk after eating and the Germans – I know what you’re thinking – schnitzel, sauerkraut and bratwurst.

However, Germans can bake.

I grew up in a German family. My great-aunt Leona, who had the sweetest German accent, made the best food you could put a fork in. Her true claim to fame, though, was her baking.

We went to her house often, but visiting during Christmas time would reward you with not only a mouthwatering meal but cookies and cakes that would put any pastry chef to shame.

She wasn’t the only great baker in our family. My mother made melt-in-your-mouth pies and at least a dozen different varieties of cookies, one better than the next.

The women were not the only talented bakers, as I came to find out when one of my cousins put together a family cookbook. My Uncle Al made a gingerbread cookie claimed, “I haven’t met anyone who doesn’t like these cookies.”

I love gingerbread, and his recipe is fantastic.

Some may see sharing these closely held family secret recipes as a no-no, but my family all still live in Philadelphia so they will never know. From my home to yours, happy holidays.

Aunt Leona’s Jelly Cookies

Ingredients

• 1 stick butter

• 2 tablespoons Crisco

• 4 cups flour

• 1 cup sugar

• 2 large eggs and 1 yolk

• 1 teaspoon baking powder

• Rind of 1 lemon, grated fine

• Jam or Currant jelly

• 1 shot whiskey

Directions

Combine butter, Crisco, flour, sugar, eggs, baking powder and grated lemon rind.

Knead dough well with hands.

Reserve some dough to roll out and cut into strips for the top.

Press remaining dough into the bottom of a 13 x 9 cooking sheet.

Mash jelly and whiskey together in a bowl.

Spread jelly evenly over dough.

Roll and cut half-inch strips of dough and place crisscrossed over jelly.

Bake at 250 degrees for one hour until jelly sets.

Uncle Al’s Gingerbread Men Cookies

Ingredients

• 2 ½ cups all-purpose flour

• ½ cup sugar

• ½ cup shortening

• ½ cup molasses (Grandma’s robust flavor)

• 1 egg

• 1 ½ teaspoons ground cinnamon

• 1 teaspoon double-acting baking powder

• 1 teaspoon ground ginger

• 1 teaspoon ground cloves

• 1 teaspoon ground nutmeg

• ½ teaspoon baking soda

• ½ teaspoon salt

Directions

Into a large bowl, measure all of the above ingredients. Mix at medium speed until well mixed. Cover and refrigerate for at least one hour.

Preheat oven to 350 degrees.

On a floured surface, roll out half of the chilled dough to 1/8-inch thick.

Cut out cookies with a cookie cutter.

With a spatula, transfer to a cookie sheet. Keep cookies at least ¼-inch apart.

Kipp’s Tip: The dough will be very sticky. You can cut cookies on a sheet of parchment or waxed paper placed on another cookie sheet and place it in the freezer for about 10 minutes to make it easier to handle.

Re-roll trimmings and cut more cookies.

Repeat procedure with the rest of the dough.

Bake in a preheated 350-degree oven for 8-10 minutes.

Remove with a spatula and cool on a rack.

Decorate after they are completely cool.