And now, my final Christmas baking project for 2009: these little double chocolate shortbread cookies, which won the annual Star Tribune Cookie Contest a couple years ago.  I like to call them “chocolate cookies for grown-ups” — the sea salt just makes the flavor so much more wonderfully complex than standard chocolate chip cookies.  Here’s the recipe.  One note: the recipe calls for “sel de guerende” sea salt, but I always use standard sea salt and it works just fine.