Perfect recipe, thanks for providing it.

OMG, they are so good, I just add little more butter (3 tbsp. extra). Thanks Cindy, I was looking for this recipe for years!!!

Mexican Wedding Cookies. Yes, they do crumble but bake like suggested til dough cracks and you should be ok. I usually add a little Kaluha liquor for flavoring and everyone loves the taste! Have never shared the secret till now. Happy baking!

I love this recipe soo easy to make. I too had very crumbly dough and actually added a tablespoon of milk to make the dough easier to make into balls. I also am making them again tonite and plan on waiting till they cool down before I roll them in powdered sugar. When they are hot out of the oven the sugar melted to much and became too sticky. The recipe says roll again after cooling but I don't want quite that much sugar. Well again, so easy and delicious. I have always wanted to make this cookie but thought it would be difficult. Its actually so simple. Thanks for posting this recipe.

These are delicious. I've made them many times with perfect results. Some reviews stated the cookies were crumbly and yes, they are delicate delights. I refrigerate the dough for about one hour after it's prepared which helps with the handling. Just be gentle with them - and I normally bake them right to the point I start I begin to see a tiny crack in any cookie. They're done and not so likely to crumble on you. Remember to use a light touch. Yummy!!

These cookies turn out crumbly, as well as their dough. Overall they are very delicious and messy at the same time! A bit hard to keep together while getting them off the pan.

"Cuernitos" are NOT wedding cookies. They are the pan dulce that looks ironically enough, like a "little horn."

I am a great cook and baker, followed this recipe, there must be an ingredient missing, because the dough was so crumbly and didn't make a good cookie once it was cooked. I even tried adding an egg yolk, but it didn't help any.

stati add a more butter.