Place at room temperature, gently dissolve the soft butter in a bowl, add the sugar powder and mix well. In the case of Bundang, there may be lumps, so use a sieve. When mixing with a hand mixer, you have to turn it slowly to prevent the sugar powder from flying. Add egg yolk to this and mix well. It's better to make the cream shorter. I used the yolk because it has a lot of yolk, but you can use the egg.

Add vanilla extract, mix well, sift flour and almond powder and mix well into a loaf.

Put it in a plastic bag and rest in the refrigerator for 30 minutes to 1 hour. Roll out the dough to a thickness of 0.3cm to 0.5cm and shape it with a heart frame.

Cut the dough into 1cm wide pieces and make horns. You can apply water to the small horn, attach it to the big horn, and apply water to the bottom of the big horn and attach it to the heart dough.

After panning, bake in an oven preheated to 160 degrees and lower to 150 degrees when it turns brown. I baked it for 15 to 20 minutes in total. If the fire is too strong, the horn part will be too colored, so you can grill it carefully.

Mix the red icing ingredients together and put them in a piping bag, express the eyes with a chocolate pen, and icing the nose.