9 Midwest Heritage Cookies and Treats

Sandbakkels means "sand tarts" because the cookies (which, flipped over, can double as tiny shells to hold cream and fruit) have such a fine, crisp texture. Find them in Shauna Sever's book Midwest Made: Big, Bold Baking from the Heartland.

Shauna Sever describes this kitschy, candy-like classic as "the unicorn of the cookie tin"— irresistible, elusive, and mysterious.

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"Anisettes feel so Italian because it's about abundance," says Chicago food writer Shauna Sever, of these deliciously soft, cakey cookies with a licorice flavor. "Small bites, but a huge yield."

This tender pastry cookie, a cousin to Jewish rugelach, has Polish origins. The recipe's apricot filling nods to Hungary.

Shauna Sever ramped up the nuttiness of these peanut butter blossoms and opted for a creamy ganache filling in her take on this Midwest favorite.

Related: 20 Peanut Butter Dessert Recipes

This shortcut fudgegets a 21st-century boost with bittersweet chocolate and flaky sea salt. If you want to streamline a little, use high-quality chocolate chips, such as Ghirardelli.

Shauna Sever grew up thinking this beloved recipe was special to her family with its unique additions of vegetable oil, confectioners' sugar and cream of tartar. So you can imagine her bewilderment when she found this exact recipe in a vintage Illinois state cookbook. 

Polvorones are Mexico's crispy, airy answer to shortbread (you may know them as Mexican wedding cookies). Coat them in cinnamon sugar for a churro-like effect.

The secret to perfect lebkuchen is in the resting phase after glazing. An apple wedge in the storage container provides moisture that softens the cookies. 

Related: The Midwest's Best Cookie Recipes