In a large mixing bowl, cream together the butter and powdered sugar until light and fluffy, about 2-3 minutes.

Mix in the vanilla extract until fully incorporated.

In a separate bowl, whisk together the flour, ground almonds, and salt. Gradually add to the creamed mixture, mixing on low speed until just combined.

Wrap the dough in plastic wrap and refrigerate for at least 1 hour.

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

Scoop small portions of dough, roll into balls, and create an indentation in each. Fill with blueberry jam and reshape.

Bake for 12-15 minutes, until edges are lightly golden brown.

Roll in powdered sugar while still warm and let cool completely before serving.