I neglected to mention another change that I had made to the recipe for the Cranberry, chocolate chip, polenta cookies that I blogged about on Friday.
The recipe called for dropping spoonfuls of the dough onto the cookie sheet, then putting the sheet in the freezer for 20 minutes before baking. I don't have enough room in the freezer unit above my refrigerator for cookie sheets, and even if I did, I wouldn't bother putting a cookie sheet in there anyway. I just refrigerated the dough in a bowl for 2 hours (as is done with other so-called "icebox" cookies) before fashioning small balls of dough to place on the cookie sheet, which then went into the preheated oven.
I wanted to make sure I shared this change with readers contemplating making the recipe themselves.