Croatian Garabije

Cream together butter and shortening until light and fluffy, approximately 2-3 minutes.

Add sugar to the creamed butter mixture and beat well until the mixture is pale and fluffy, about 2-3 minutes.

Add egg yolks one at a time, beating well after each addition to ensure proper incorporation.

Stir in sour cream and vanilla extract until fully combined.

Gently fold in sifted flour until just combined, taking care not to overmix the batter.

Preheat oven to 350°F (175°C).

Transfer batter to a piping bag fitted with a star tip and pipe small rosettes or S-shaped cookies onto parchment-lined baking sheets, spacing them about 1 inch apart.

Bake for 12-15 minutes until the edges are light golden brown and the cookies are just firm to the touch.

Remove from oven and allow cookies to cool on the baking sheet for 2-3 minutes before transferring to a wire rack to cool completely.