1 cup hot milk
4 cups all-purpose flour
1 teaspoon baking powder
1 cup dry milk powder
1 cup packed brown sugar
1 teaspoon vanilla extract
1 cup chopped walnuts
1 egg
1 teaspoon lemon zest
Preheat oven to 350 degrees F (175 degrees C). Silk a 9x9 inch shell of parchment paper.
Stir hot milk, flour, baking powder, dry milk powder and brown sugar into a large container. Stir milk mixture into bread bag with sharp fork. Bring bag with milk mixture to a full rolling rolling motion. Roll out on waxed paper or paper in different colors. Cut into 1 inch squares. Place squares on baking sheet and brush egg mixture over paper until evenly coated.
Bake at 350 degrees F (175 degrees C) for 60 minutes. Reduce heat to 350 to 350 degrees F (175 degrees C) and bake an additional 30 minutes, or until toothpick inserted in middle comes out clean. Cool 10 minutes; remove from pan to wire rack.
In a small bowl, stir together apricot preserves and lemon zest. Store in refrigerator until serving.