Fillings for Sugar Cookies

(Page 150 Betty Crocker’s Cookbook)

Lemon Filling – Julia’s Favorite

  • 1 cup sugar
  • 1/4 cup cornstarch
  • 1/2 teaspoon salt
  • 1 cup orange juice
  • 2 tablespoons grated lemon peel
  • 1/2 cup lemon juice
  • 2 tablespoons butter

  • 1. Mix sugar, cornstarch and salt in saucepan.
  • 2. Gradually stir in orange juice.
  • 3. Stir in remaining ingredients.
  • 4. Cook, stirring constantly, until mixture thickens and boils.
  • 5. Boil and stir 1 minute.
  • 6. Cool thoroughly.

(use Cherry, Apple, or Blueberry Pie Filling in Can)

Pineapple Filling

  • 3/4 cup sugar
  • 3 tablespoons flour
  • 1 can (13.5 oz.) Dole Crushed Pineapple, well drained (reserve 1/2 cup
  • syrup)
  • 2 tablespoons ReaLemon juice
  • 1 tablespoon butter
  • dash nutmeg


1. Mix sugar and flour in saucepan.
2. Gradually stir in pineapple, pineapple syrup, lemon juice, butter, and
nutmeg.
3. Cook, stirring constantly, until mixture thickens about 5 minutes.
5. Cool thoroughly.

Date or Raisin Filling

  • 2 cups chopped dates or raisins.
  • 3/4 cup sugar
  • 3/4 cup water
  • 1/2 cup nuts

1. Mix all ingredients in saucepan.

2. Cook, stirring constantly, until mixture thickens.

3. Cool thoroughly