Cream the softened butter and powdered sugar together until the mixture becomes pale, smooth, and airy.

Blend in the vanilla extract so the dough develops a warm, aromatic base flavor.

In a separate bowl, whisk together the flour, ground almonds, and salt until evenly combined.

Gradually add the dry ingredients into the butter mixture, stirring gently until a soft dough forms without overmixing.

Wrap the dough in plastic wrap and refrigerate for at least one hour to firm the texture and make shaping easier.

Preheat your oven to 350°F (175°C) and line your baking sheet with parchment.

Scoop out small portions of dough (about 1 tablespoon each), shape into balls, make a small indentation, fill with a teaspoon of blueberry jam, and close the dough back into a smooth ball.

Arrange the filled cookies on the baking sheet about 2 inches apart to ensure space for gentle spreading.

Bake for 12–15 minutes, or until the bottoms lightly color and the tops look set without browning.

Allow cookies to cool for a few minutes, then roll them while still warm in powdered sugar for the signature “snowball” finish.

Once cooled completely, dust with one final layer of powdered sugar before serving.