Filling:

Cut the apples in small cubes and put in a pan.

Add butter, sugar, cinnamon, and vanilla. Cook on medium heat for 10 minutes and stir. 

Remove from heat and place filling in a bowl. Let cool completely and refrigerate.

Crust:

 Beat the butter, salt, and sugar in a mixer and cream them together.

Add the egg yolk and beat until all combined. Add the flour and continue on a low speed. When it forms big crumbs, remove from the bowl to a working surface and press it together. 

Wrap in a plastic wrap and refrigerate for 20 minutes.

Topping:

Put butter, oats, flour, and honey in a bowl, and mix together. Refrigerate.

Assembly:

Oil a mini-muffin pan. 

Roll the dough on a floured surface. With a flower-shaped cookie cutter, cut cookies out and put flowers in the muffin pan. 

In each space put 1 to 2 teaspoons of the apple filling. Cover the apples with the topping. 

Bake for 20 to 25 minutes. Let cool on a wire rack. Repeat with leftover dough.

When serving, sprinkle with confectioner's sugar.