Walking through the crowded “streets” of Portland’s Farmers Market, it’s easy to spot Market Gourmet on any given Saturday among the other great local vendor booths. Also known as “The Tart Lady” you’ll be able to spot Monica Halici’s booth by the long line of patient customers, the scent of freshly baked french inspired delicacies and also by her signature pink market tent. Once it’s your turn to order, you’ll find difficultly deciding on which savory tart flavor to purchase, choices like Mushroom Spinach Gorgonzola or Potato Rosemary Caramelized Onion? Or which sweet treats you will indulge in, the Oregonian’s choice for the 2008 Best Bite Brownie category, or her Pear Almond Frangipane Tart? Decisions, decisions!

 

One of her most popular little treats is her rugelach cookies. These crescent cookies are rolled to perfections, filled with her standard flavor of chocolate chip and walnuts sprinkled with cinnamon and sugar as well as her Marionberry. For her Marionberry Rugelach she uses Oregon Growers’ Marionberry Jam  that has created a following all there own!

Marionberry Rugelach

 Ingredients

• 8 ounces cream cheese, at room temperature
• 1/2-pound unsalted butter, at room temperature
• 1/4 cup granulated sugar plus 9 tablespoons
• 1/4 teaspoon kosher salt
• 1 teaspoon pure vanilla extract
• 2 cups all-purpose flour
• 1/4 cup light brown sugar, packed
• 1 1/2 teaspoons ground cinnamon
• 1 jar of Oregon Growers & Shippers Marionberry Jam
• 1 egg beaten with 1 tablespoon milk, for egg wash

Directions

• Cream the cheese and butter in the bowl of an electric mixer fitted with the paddle attachment until light.
• Add 1/4 cup granulated sugar, the salt, and vanilla. With the mixer on low speed, add the flour and mix until just combined.
• Dump the dough out onto a well-floured board and roll it into a ball. Cut the ball in quarters, and wrap each piece in plastic, and refrigerate for 1 hour.
• To make the filling, combine 6 tablespoons of granulated sugar, the brown sugar, and 1/2 teaspoon cinnamon.
• On a well-floured board, roll each ball of dough flat into a 9-inch circle.
• Spread the dough with 2 tablespoons of Oregon Growers & Shippers Marionberry  Jam and sprinkle with 1/2 cup of the filling.
• Press the filling lightly into the dough. Cut the circle into 12 equal wedges–cutting the whole circle in quarters, then each quarter into thirds.
• Starting with the wide edge, roll up each wedge. Place the cookies, points tucked under, on a baking sheet lined with parchment paper. Chill for 30 minutes.
• Preheat the oven to 350 degrees.
• Brush each cookie with the egg wash. Combine 3 tablespoons granulated sugar and 1 teaspoon cinnamon and sprinkle on the cookies.
• Bake for 15 to 20 minutes, until lightly browned. Remove to a wire rack and let cool.