A ripe peach contains a special memory of biting into the fruit and its juice running down your chin. Hours were spent over a stove, peeling peaches and setting them into canning jars. Peaches went into cobblers, into pies, into jars of halves suspended in syrup that tasted like the best version of August all winter long. This cookie holds that same moment: a hojicha dough warm with roasted tea and crystallized ginger wrapped around a concentrated peach ganache center, finished with a peach glaze the color of the fruit itself.