Apricot Pinwheels

1 cup apricot preserves
3/4 cup dried apricots - finely chopped
2 1/2 Tbsp 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 Tbsp vegetable oil
1/2 tsp. vanilla
3 egg whites
non-stick cooking spray

Combine preserves, aprocots and juice in a saucepan and bring to boil.
Reduce heat to low and cook for 10 minutes, stirring frequently. Remove
from stove, cover and let mixture cool.
Mix together - flour, baking soda, baking powder and salt. Set aside. In
another bowl, beat margerine until light and fluffy. Add both sugars. Beat
at medium speed until well blended. Add oil, vanilla and egg whites and
beat well. Add flour mixture, beating until well blended. Divide dough in
half. Do the following with each piece -
Roll each half of dough into a 12" square between 2 sheets of waxed paper.
Place on a trays or cookie sheets and chill 1/2 hour. Remove the top sheet
of waxed paper. Divide apricot mixture in half and spread on sheets of
dough. Roll each piece jelly-roll style. Wrap each apricot filled roll
individually in plastic wrap or waxed paper. Refrigerate overnight - about
8 hours. Carefully slice each roll into 24 slices about 1/2" thick. Place
1" apart on cookie sheets treated with non-stick cooking spray. Bake at
350 for 10 minutes. Remove from cookie sheets and cool on wire racks.
Makes about 4 dozen cookies.


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