|Apricot preserves||1 Cup (16 tbs)|
|Minced dried apricots||3⁄4 Cup (12 tbs) (About 3 Ounces Whole Apricots)|
|Orange juice||2 1⁄2 Tablespoon|
|All purpose flour||2 3⁄4 Cup (44 tbs)|
|Baking powder||3⁄4 Teaspoon|
|Baking soda||1⁄4 Teaspoon|
|Margarine stick||1⁄4 Cup (4 tbs), softened|
|Granulated sugar||1 Cup (16 tbs)|
|Firmly packed brown sugar||1⁄2 Cup (8 tbs)|
|Vegetable oil||2 1⁄2 Tablespoon|
|Vanilla extract||1⁄2 Teaspoon|
|Vegetable cooking spray||1 Tablespoon|
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 large bowl; stir well, and set aside.
Place margarine in a large mixing bowl; beat at medium speed of an electric mixer until light and fluffy.
Gradually add sugars, beating at medium speed until well-blended.
Add oil, vanilla, and egg whites; beat well.
Add flour mixture, and beat until well-blended.
Divide dough in half.
Working with one 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°.
Cut each roll into 24 (1/2-inch-thick) slices, and place 1 inch apart on baking sheets coated with cooking spray.
Bake at 350° for 10 minutes.
Remove from baking sheets; let cool on wire racks.