Vanillekipferl

Is the dough for vanillekipferl supposed to be dry? I just made a batch and the dough is very crumbly, even though it includes two yolks. It would have held together better if the butter were room temp, but I think it is supposed to stay firm and separate.  "Butter in Flöckchen schneiden und alles zu einem Mürbeteig verarbeiten." My guess: Cut the butter into little flakes and work into a short-crust pastry.

Janet