¾ cup chopped Craisins (I chop by hand, as I’ve found using a food processor tends to make them clump together.)
Replace the 1 ½ teaspoons vanilla extract with ¾ teaspoon maple extract and ¾ teaspoon vanilla extract. Toast finely diced walnuts in a 350 degree oven for about ten minutes and cool. Fold into the dough.
Add mini chocolate chips, or regular chips chopped in a food processor for a few seconds.
Add the flour, baking powder, and salt to a large bowl and whisk to combine. Set aside.
Add the butter to the bowl of your electric mixer. Turn on medium and slowly drizzle in the sugar. (I’ve found that adding the sugar very slowly helps the mixture to really fluff up.) Increase speed to medium-high for a few minutes, until the mixture lightens considerably.
Add the egg and extract and beat until fully incorporated.
Add the dry ingredients slowly. Mix on low speed just until there are still a few streaks of dry flour. Remove bowl from mixer and fold in the additions of your choice with a large spoon.
Divide the dough into thirds and shape the portions into uniform logs about 6×2 inches, depending on how big you want the final cookie to be. Carefully wrap in parchment or wax paper, taking care not to squish the ends of the dough. Place in the refrigerator to chill for at least three hours, or up to three days. (The logs can also be frozen for about one month. If freezing, let the dough stand at room temperature about 15-20 minutes before slicing.)
Preheat oven to 375 degrees.