1 cup apricot preserves 3/4 cup dried apricots - finely chopped 2-1/2 T. orange juice 2-3/4 cup flour 3/4 tsp. baking powder 1/4 tsp. baking soda 1/4 tsp. salt 1/4 cup margarine - softened 1 cup sugar 1/2 cup light brown sugar 2 1/2 T. vegetable oil 1/2 tsp. vanilla 3 egg whites non-stick cooking spray

Divide the dough in half, then do the following with each piece - Between 2 sheets of waxed paper, roll each piece of dough into a 12" square. Place the rolled out dough on trays or cookie sheets and chill for 30 minutes. Remove the top sheet of waxed paper. Divide the apricot mixture in half and spread on the rolled out dough. From a long end, roll up each piece jelly-roll style. Wrap each roll individually in plastic wrap or waxed paper. Refrigerate for about 8 hours or overnight. Carefully slice each roll into 24 slices, about 1/2" thick. Place the slices 1" apart on cookie sheets that have been sprayed with non-stick cooking spray. Bake in a preheated oven at 350º for 10 minutes. Remove from the cookie sheets and cool on wire racks. Makes about 4 dozen cookies.