In a large bowl, whisk together the all-purpose flour, fine cornmeal, baking powder, and kosher salt.

In a stand mixer, cream the softened unsalted butter with the granulated sugar and orange zest until fluffy.

Slowly incorporate the dry ingredients, followed by the vanilla extract and egg. Chill the dough in the fridge for at least 1 hour.

In a saucepan, combine the dried figs, honey, red wine (if using), orange juice, cinnamon, and black pepper. Simmer over low heat until soft and syrupy, about 10-15 minutes.

Remove from heat, puree until smooth, and allow to cool.

Preheat your oven to 375°F. Roll out the chilled dough on a lightly floured surface until about 1/8-inch thick.

Cut into rectangles, spreading fig filling on half, then place another rectangle on top. Score and perforate the top.

Brush the tops with the egg yolk and cream mixture, then sprinkle with sanding sugar. Bake for 35-40 minutes until golden brown.

Let cool slightly before cutting into squares or rectangles.

Allow the cookies to cool completely on a wire rack. Store in an airtight container at room temperature for up to 1 week.

For longer storage, freeze cookies for up to 3 months. Thaw on the counter before enjoying.