Thanksgiving Peruvian Alfajores

3 eggs
150 grams of shortening
1 cup of cornstarch
3 cups of flour
1 teaspoon of baking powder
1 lime
1 teaspoon of vanilla
3 tablespoons of powdered sugar

Pumpkin cream filling (I'm in the process of finding one that works for the recipe - normally, I would use dulce de leche)

First, blend the shortening, sugar, and eggs. Blend the mixture until creamy.

Second, in a separate bowl, mix the cornstarch, flour, baking powder. Then, pass the cornstarch/flour/baking powder mixture through a strainer three times, so the three ingredients are thoroughly combined.

Third, very slowly place the cornstarch/flour/baking powder mixture into the other mixture in the blender. Blend all of these ingredients together.

Fourth, knead the mixture until you create a dough. Then, place wax paper under the dough and stretch the dough. Cut the dough in small circles at the desired size, and place in the oven at 350 degrees for 14 minutes.

Then wait until the new cookies cool off, and then fill two of them with dulce de leche, or in this case pumpkin cream filling. Last, place some powdered sugar on top of the alfajores.