Apricot cookies

Preheat the oven to 160 ºC (325 ºF). Spray two large baking sheets with non-stick spray. Beat the margarine and sugar together until light and creamy. Add the apricot jam and beat well. Add the eggs one by one, beating well after each addition. Sift the dry ingredients together and gradually add to the margarine mixture. Mix to form a stiff dough. Roll the dough into small balls and flatten slightly with your finger. Arrange on the baking sheets, allowing room for them to spread. Bake for 10-15 minutes or until golden brown. Cool slightly on the baking sheet before arranging on a wire rack to cool completely. Store in airtight containers.
Makes 160-170 cookies.