Place at room temperature, gently mix softened butter and peanut butter, then add sugar and cream.

Beat in beaten eggs little by little. In winter, butter and eggs are at high risk of separation, so after finishing the egg's cold dish, add little by little and mix.

Sift the powder and mix only until no dry powder is visible.

Add the chopped walnut buntae and mix well with the batter. You can add walnuts without cutting them, but the shape of the cookies is prettier.

Lay the dough on the wrap or parchment paper and shape it into a round shape. This cookie looks nice and pretty even if it's baked as a drop cookie. I baked it in the form of a sabre to give it as a gift. Let it harden in the freezer for an hour or two.

Take out the hardened dough, defrost it slightly, and cut it into 0.5-0.7mm pieces with a good knife. You have to cut it in a certain size so that it'll cook evenly, right?

Place parchment paper in oven pan and pan with cookie dough. It's not that much of a puffy cookie, so you don't have to be very suggestive. Now bake at 180 to 190'c for 15 minutes. If you like drop cookies because they are American-style cookies that are arbitrary and natural, these Sabres-style cookies look nice because they are straight and neat.