Interesting- mine didn't start to break apart until after about 4 weeks. Yes, I made a lot of them. ;) Maybe it was the lack of eggs in the recipe; I don't know enough about baking chemistry to be able to say for sure. Funny how they never tasted stale; just got softer over time.

I also rolled mine in powdered sugar and they're a bit blunter on the ends than yours. There were at least 6 layers of them in this huge tin: