Empty contents of jar into a large bowl. Add 1/2 cup margarine, 2 tablespoons milk and 1 egg. Mix together until you have a soft dough. Roll dough out 1/8-inch thick and cut into 48 (3-inch diameter) rounds. Place a teaspoon of apricot preserves on the top of 24 rounds. Cover each with another round; crimp edges and make a slit on top. Bake 10-12 minutes in a preheated 375 degree F oven.
Makes 24 cookies.