Place chopped figs and sherry in a microwaveable bowl or measuring cup and microwave for 1 minute. Let them cool and soak up the flavor while you prep everything else.

In a small bowl, rub the rosemary and zest into the sugar until the sugar is moist and aromatic.

In a standing mixer fitted with the paddle attachment, beat the butter with the orange rosemary sugar at low speed until creamy. Beat in the egg yolk until just combined, about 1 minute. Slowly drizzle in the olive oil and beat until smooth. Add the salt and flour and nuts and beat until just incorporated.

Drain and pat the figs dry and sprinkle just a touch of flour on them, mixing it around. It helps soak up excess liquid and helps them incorporate into the flour. Fold them into the dough by hand.

Turn the cookie dough out onto a work surface (I put it right on some parchment paper) and knead until it just comes together. Divide the dough in half and press each half into a disk. Roll out each disk between 2 sheets of wax or parchment paper to about ¼ inch thick. (if you make them thinner – you will need to adjust your cooking time downward accordingly) Slide the parchment paper–covered disks onto a baking sheet and freeze for at least 1 hour, until very firm or refrigerate for several hours or even a day or two.

Preheat the oven to 350° and line 2 large baking sheets with parchment paper. Working with one piece of cookie dough at a time, peel off the top sheet of parchment paper. Using a 1 ½-inch round cookie cutter or any size you choose, stamp out the cookies as close together as possible. Arrange the cookies 1 inch apart on the prepared baking sheets.

Bake bite size cookies for about 15 minutes, larger versions closer to 20 -- until they are lightly golden; shifting the baking sheets from top to bottom and front to back halfway through. Let the cookies cool on the baking sheets for 3 minutes, then transfer them to a wire rack to cool completely.

The baked cookies can be kept in an airtight container for up to 2 days.