Homemade Oreos

One of the most welcome parts about living on the east coast again is being able to join in for all of the family gatherings that occur throughout the year. Rather than getting my yearly fix of family at the holidays, I get to celebrate promotions, birthdays, holidays, Fridays, and any other “days” that merit a meal with the people who share your DNA. 

While the idea would be that these festivities are distributed throughout the year, the Berlin clan ups the ante. Of our immediate family, three out of four have birthdays within 4 weeks of each other. Now I’m not saying which member has a totally unique, special, and original birthday outside of those four weeks, but I will give you the hint that I happen to be in charge of multiple baking projects in September/October! 

Figure it out? I knew you were smart. 

Birthday #1: the papa’s. This is a man who raised me with the mantra, “Oreos are a food group.” Naturally, a homemade version was in order. 

In good faith, I can’t tell you that these tasted EXACTLY like the real thing. The wafers are a different texture, and the filling is a little heavy on the vanilla. However, that does not take away from the fact that I would eat these cookies every day and twice on Sunday. 

Next up: celebrating the end of sister’s years in her 20s. Baking ideas? 

Homemade Oreos

Recipe adapted from Smitten Kitchen

Ingredients for the chocolate wafers:
1 1/4 cups all-purpose flour
1/2 cup unsweetened cocoa
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup sugar
1/2 cup plus 2 tablespoons room-temperature, unsalted butter
1 large egg

Ingredients for the filling:
1/4 cup room-temperature, unsalted butter
1/4 cup vegetable shortening
2 cups confectioners’ sugar
2 teaspoons vanilla extract

Directions:
1. Set two racks in the middle of the oven. Preheat to 375°F.
2. In a food processor, or bowl of an electric mixer, thoroughly mix the flour, cocoa, baking soda and powder, salt, and sugar. While pulsing, or on low speed, add the butter, and then the egg. Continue processing or mixing until dough comes together in a mass.
3. Take rounded teaspoons of batter and place on a parchment paper-lined baking sheet approximately two inches apart. With moistened hands, slightly flatten the dough. Bake for 9 minutes, rotating once for even baking. Set baking sheets on a rack to cool.
4. To make the cream, place butter and shortening in a mixing bowl, and at low speed, gradually beat in the sugar and vanilla. Turn the mixer on high and beat for 2 to 3 minutes until filling is light and fluffy.
5. To assemble the cookies, spread or pipe frosting onto the center of one cookie. Lightly press onto another cookie, to work the filling evenly to the outsides of the cookie. Continue this process until all the cookies have been sandwiched with cream. Makes about 20 sandwiches. 

Note: These do not lend themselves to birthday candles. We had to do a last-minute quick fix: birthday cantaloupe with a side of homemade oreos :)