Recipes and Cooking Pressnitz (Walnut Crescents) 4.5 (4) Add your rating & review By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on September 18, 2012 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Prep Time: 40 mins Chill Time: 1 hr Bake Time: 18 mins Total Time: 1 hr 58 mins Servings: 20 Jump to Nutrition Facts Ingredients ½ cup butter, softened ½ cup ricotta cheese ¼ teaspoon salt 1 ½ cup all-purpose flour ½ cup chopped walnuts, toasted ⅓ cup sugar 2 tablespoon orange marmalade ½ teaspoon finely shredded orange peel ¼ teaspoon ground cinnamon 1 egg 1 tablespoon water Directions In a large bowl combine butter, ricotta cheese, and salt. Beat with an electric mixer on medium to high speed about 30 seconds or until smooth. Stir in flour with a wooden spoon. Shape dough into a ball. Wrap in plastic wrap. Chill for 1 hour. Preheat oven to 375°F. Lightly grease cookie sheets. On a lightly floured surface, roll dough to 1/2 inch thickness. Fold in half; roll to a 15x12-inch rectangle, about 1/8 inch thick. Cut into 3-inch squares. In a small bowl combine walnuts, sugar, orange marmalade, orange peel, and cinnamon. Place a slightly rounded teaspoon of the walnut mixture on each dough square. Fold one corner of each dough square over the filling; roll to the opposite corner and press to seal. If necessary, brush underside of each dough point with water before pressing to seal. Shape into crescents. Place crescents on prepared cookie sheets. In a small bowl beat together egg and the water. Brush egg mixture over crescents. Bake for 18 to 20 minutes or until golden brown. Transfer to a wire rack; cool. Tips Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 1 month. Rate it Print Nutrition Facts (per serving) 126 Calories 8g Fat 12g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 20 Calories 126 % Daily Value * Total Fat 8g 10% Saturated Fat 4g 20% Cholesterol 25mg 8% Sodium 80mg 3% Total Carbohydrate 12g 4% Total Sugars 5g Protein 2g Calcium 20.2mg 2% Iron 0.5mg 3% Potassium 35mg 1% Folate, total 24.2mcg Vitamin B-12 0.1mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.