Instructions: Combine first 3 ingredients in a small saucepan; bring to a boil. Reduce heat to medium-low, and cook 10 minutes, stirring occasionally. Remove from heat; cover and let cool completely.

Combine flour, baking powder, baking soda, and salt in a bowl; stir well, and set aside. Place margarine in a large mixing bowl; beat at medium speed of a mixer until light and fluffy. Gradually add sugars, beating at medium speed of a mixer until well-blended. Add oil, vanilla, and egg whites; beat well. Add flour mixture; beat until well-blended. Divide dough in half.

Working with 1 half at a time (cover remaining half to keep from drying), gently press dough into a 4-inch square on heavy-duty plastic wrap, and cover with additional plastic wrap. Roll each half of dough, still covered, into a 12-inch square. Chill
30 minutes.

Remove top sheet of plastic wrap, and divide apricot mixture evenly between dough squares. Roll up each square jelly-roll fashion, peeling plastic wrap from bottom of dough while rolling. (Dough may be soft.) Wrap each roll individually in plastic wrap, and freeze 8 hours.

Preheat oven to 350 degrees. Cut each roll into 24 (1/2-inch) slices, and place 1 inch apart on baking sheets coated with cooking spray. Bake at 350 degrees for 10 minutes. Remove from pans; let cool on wire racks.

Yield: 4 dozen (serving size: 1 cookie).

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