Apricot filling

Total time: 15 minutes

Servings: Makes about 1 1/4 cups to fill 3 rugelach pastry rolls (see

accompanying recipe)

Note: From Times test kitchen

director Donna Deane

1/4 cup walnuts

1/2 cup dried apricots, chopped

1/2 cup golden raisins, chopped

1/2 teaspoon grated orange zest

2 tablespoons packed light brown sugar

1. Toast the walnuts on a baking sheet in a 350-degree oven 6 to 7 minutes or until lightly browned and fragrant. Let cool, then chop.

2. Combine the chopped walnuts, the apricots, raisins, orange zest and brown sugar.

Each cookie: 75 calories; 1 gram protein; 10 grams carbohydrates; 1 gram fiber; 4 grams fat; 2 grams saturated fat; 11 mg. cholesterol; 17 mg. sodium.