Put the room temperature butter and powdered sugar in a bowl, whip them together. Try to make the butter airy.
Add the flour and mix them with a spatula. Make a baton shape on a piece of plastic wrap, wrap the dough up and chill for 1 hour.
Slice the dough into about 5 mm sized pieces, place them on the baking tray with baking paper.
Bake at 160℃/320℉ for 15 min.
Cut apples in half, remove the core and slice them. Place the slices of apple on the baking paper overlapping each other. Gently brush the apple slices with melted butter and sprinkle sugar on top.
Bake at 200℃/390℉ for 8-10 min.
After the cookies cool down to room temperature, spread a little melted white chocolate on the surface of the cookies. It prevents them from losing their crispy texture caused by the raspberry jam. Then, put a little raspberry jam on the cookies.
Gently roll up the overlapped apple slices to make a rose shape and arrange on the top of the cookies.
Sprinkle powdered sugar and serve them.