In a food processor, pulse together ¾ cup of dried figs and ¼ cup of granulated sugar until the mixture resembles coarse sand.

In a stand mixer, beat 1 cup of unsalted butter until creamy. Add the fig-sugar mixture, 1 tablespoon of orange zest, and ¼ teaspoon of salt, and mix until light and fluffy.

Combine 1 egg yolk and 1 teaspoon of pure vanilla extract, add to the butter mixture, and beat until well combined. Gradually incorporate 2 cups of all-purpose flour.

Fold in ½ cup chopped dried figs and ¼ cup candied orange peel using a spatula. Be careful not to overmix.

Shape the dough into a log about 12 inches long, wrap tightly in plastic wrap, and roll in sanding or turbinado sugar.

Refrigerate the dough log for at least 4 hours or overnight.

Preheat the oven to 350°F (180°C) and line two baking sheets with parchment paper.

Slice the dough into ¼-inch rounds, place on baking sheets, and bake for 14-16 minutes until edges are light golden brown.

Transfer cookies to a wire rack to cool completely.