Recipe by Malky and Yossi Levine

Butterscotch Cookie Cake Stack

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Dairy Dairy
Medium Medium
6 Servings

Here’s a challenge. What can be better than a chewy, tasty cookie, a delectable cheese combination, and a how-did-you-ever-do-this presentation? Nothing, folks, but this recipe right here. Go ahead, and polish off slice by gorgeous slice. See all of Mehadrin’s beautiful Shavuot 2023 recipes here.



  • 2 sticks Mehadrin Butter, room temperature

  • 1 cup sugar

  • 1 cup brown sugar

  • 1 egg

  • 2 teaspoons vanilla extract

  • 2 and 1/2 cups flour

  • 2 teaspoons baking soda

  • 1/4 teaspoon salt

  • 1 tablespoon lemon juice


  • 1 cup sugar

  • 1 teaspoon vanilla extract


  • white chocolate curls

  • white chocolate leaves


  • 1/2 teaspoon vanilla extract



Preheat oven to 325 degrees Fahrenheit.


With a standing or hand mixer on medium speed, cream the butter and sugars for three minutes. Add the egg and vanilla. Add the rest of the ingredients and mix until a dough forms.


Take a piece of dough and roll it out on a Gefen Parchment Paper, approx one-eighth-inch thick. Use any round household item that is five to six inches in diameter to cut equally-sized large cookies. Bake two cookies on a lined cookie sheet for nine to 11 minutes until slightly golden. Repeat with remaining dough.


For the cream, beat all ingredients together until smooth and stiff.


Once all cookies have cooled, stack them up, shmearing a layer of cream over each cookie.


For the butter sauce, combine the butter, heavy cream, sugar, and vanilla extract in a saucepan over medium heat. Bring to a boil, stirring constantly, then reduce the heat to low and continue to cook, stirring regularly until thick, about 10-15 minutes. Pour the sauce over the cake, letting it drip down a bit on the sides. Top with white chocolate leaves and curls.


To create white chocolate leaves, pour half a teaspoon of melted white chocolate on a parchment paper and use a spoon to spread it lengthwise. Repeat for more leaves. Let cool completely before removing from the paper. (You can refrigerate or freeze for faster cooling.)


The butter sauce will thicken as it cools. Re-warm the sauce as needed if not topping immediately.


All Mehadrin products are proudly made in the USA.

Butterscotch Cookie Cake Stack

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Rivky Halpert
Rivky Halpert
1 year ago

Can i make this in advance and freeze?

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