1️⃣ Prepare the Dough: In a mixing bowl, combine the flour and diced butter. Use a pastry cutter or your hands to blend until the mixture resembles coarse crumbs. Stir in the sour cream until the dough comes together. Wrap in plastic wrap and refrigerate for at least 1 hour to chill.

2️⃣ Roll and Shape the Cookies: Lightly flour a surface and roll out the dough to about 1/8 inch thickness. Cut into strips (about ½ inch wide) and carefully wrap each strip around greased clothespin molds (or metal cannoli tubes), slightly overlapping as you wrap.

3️⃣ Bake the Cookie Shells: Preheat your oven to 375°F (190°C). Arrange the wrapped molds on a baking sheet and bake for 10-12 minutes or until golden brown. Remove from the oven and allow them to cool completely before gently sliding them off the molds.

4️⃣ Make the Filling: In a mixing bowl, whip the heavy cream, confectioners’ sugar, and vanilla extract until stiff peaks form. Transfer the whipped cream into a piping bag fitted with a small nozzle.

5️⃣ Fill the Cookies: Pipe the whipped cream into the hollow centers of the cooled cookie shells, ensuring they are fully filled.

6️⃣ Finish and Serve: Lightly dust the cookies with granulated sugar before serving. Enjoy these delicate and creamy treats!