1/2 cup pine nuts
1 1/2 sticks (3/4 cup) unsalted butter, melted
1 1/4 cups firmly packed light brown sugar
1/4 cup granulated sugar
1 teaspoon vanilla
1 large egg plus 1 large egg yolk
2 1/4 cups flour
1/4 cup white cornmeal
1/2 teaspoon each: baking soda, kosher salt
1/2 cup dried figs, cut into 1/4-inch pieces
Heat oven to 350 F. Spread the pine nuts in a single layer in a small baking pan; bake until golden-brown, about 10 to 12 minutes (check after 10 minutes, being careful not to overbake). Cool, coarsely chop and set aside.
Pour the melted butter into a medium bowl; add the brown sugar, granulated sugar and vanilla, stirring until well-combined. Stir in the egg and egg yolk. Add the flour, cornmeal, baking soda and salt, stirring until combined. Stir in the figs and reserved pine nuts.
Place racks in upper and lower thirds of oven. Put 2-tablespoon mounds of dough 2 inches apart on parchment-lined baking sheets. (A small ice-cream scoop can be useful here.) Bake in preheated oven until cookies are golden-brown, about 12 minutes, rotating pans midway through baking, if you wish. Let cool to room temperature before serving.
Makes about 30 cookies.