I have to scratch an itch and do some Christmas baking.  The local newspaper, the Minneapolis Star Tribune, has published an e-book, "The Cookie Book, Ten Years of Winning Recipes from OUr Holiday Baking Contest."  It was authored up by Lee Dean and Ric Nelson, editor and writer for the Strib's Taste section.

As I was looking through it, first at the titles, the Double-Chocolate Espresso Cherry Drops caught my eye.  Coffee and chocolate?  D'ya think?  My heart went pitty-pat.  And when I looked at the recipe and saw that I have every stinking one of the ingredients in the house, well, it became a no-brainer.  Here's the recipe.

Double Chocolate-Cherry Espresso Drops

Recipe By: Star Tribune, "The Cookie Book"

Yield: Makes about 2 dozen cookies.

1 tablespoon instant espresso powder

1 tablespoon boiling water

1 cup flour

3/4 cup unsweetened cocoa powder

1 teaspoon baking soda

1/4 teaspoon salt

1/2 cup (1 stick) butter, at room temperature

2/3 cup granulated sugar

1/4 cup packed dark brown sugar

1 egg

1/4 teaspoon vanilla extract

1/2 cup chopped dried cherries

3/4 cup semisweet chocolate chips

White chocolate for decoration, optional

Preheat oven to 350 degrees and line baking sheets with parchment paper.

In a small bowl, mix instant espresso powder and water, and reserve. In a small bowl, whisk together flour, cocoa powder, baking soda and salt, and reserve.

In a bowl of an electric mixer on medium-high speed, beat butter until creamy, about 1 minute. Add granulated sugar and beat until light and fluffy, about 2 minutes. Add dark brown sugar and beat until thoroughly combined. Add egg and beat until thoroughly combined. Add vanilla extract and reserved espresso mixture and beat until thoroughly combined. Reduce speed to low, add flour mixture and mix until just incorporated. Stir in cherries and chocolate chips.

Using a 1-inch scoop, drop cookie dough 2 inches apart on prepared baking sheets. Bake for 8 to 10 minutes; because cookie is very dark, it's difficult to tell if they are overbaked. Watch center of cookies; when they lose their gooey quality, they are done. Remove from oven and cool 10 minutes before transferring cookies to a wire rack to cool completely.

If desired, melt white chocolate in a microwave oven or using a double boiler over gently simmering water, and lightly drizzle over cookies.

2008 Winner: created by Faith Ford of Big Lake, Minnesota

I let the butter sit on the counter for a few hours — it was quite firm when I used it. 

I chopped the dried cherries using a chopper implement that is part of my Braun mixer-blender-chopper appliance—love that thing and they don't make it any more.

I commenced to the mixing and all was going along swimmingly.  I even had a portioner of the correct size for forming these bad boys.

I baked them as instructed and they are flat, flat, pretty darned flat!  I'll make them again and may well add more flour — the dough was very soft.  I didn't know what its consistency should be like.

No harm, no foul.  They are delicious.  I skipped the white chocolate drizz and they are tucked away in the freezer for distribution and/or consumption.  My first batch of Christmas bakery.  I'll give it a B.

It is breathtaking.  Every year, it is breathtaking.  What a gift the Littles are to this grim world.  Last year Bob had the lights switched out to LEDs.  If I remember correctly, he said it took a crew three weeks to place those lights along the limbs, branches, and twigs. 

I plan to take my brother for a look at it within a week or so.  I think he will enjoy it.