Cream butter with sugar and powdered sugar, pass egg yolks through a sieve and quickly knead together with flour. Chill for at least one hour.
Cut out rings, brush half with egg yolk, sprinkle with hail sugar and press down lightly. Bake at 170 °C for about 10 minutes until light and cool well.
Fill the jelly into a snack bag, cut off a corner, and place a jelly ring on the bottom of each of the unsprinkled wreaths.
Place the sprinkled wreaths on top and allow to dry well.
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