Add nutty flavor and texture to basic shortbread dough with almond extract and ground almonds, then roll it out and cut into jaunty snowman shapes. A generous coat of confectioners' sugar is all each snowman needs to wear.
Sift together flour and salt into a small bowl. In a food processor, pulse almonds until finely ground (do not overprocess, as nuts will turn into a paste).
With an electric mixer on medium speed, beat butter until fluffy, about 3 minutes. Add confectioners' sugar, and continue to beat until light and fluffy, occasionally scraping down the sides of the bowl, about 2 minutes more. Beat in ground almonds and almond extract. Add flour mixture, and beat on low speed until combined, scraping down the sides of the bowl with spatula if necessary, until flour is just incorporated and dough sticks together when squeezed with fingers.
Turn dough out onto a piece of plastic and form into a flat disk; wrap in plastic. Chill until firm, at least 1 hour or up to overnight.
Roll out dough on a lightly floured surface to a 1/4-inch thickness. With a lightly floured 4-inch snowman cutter, cut dough into shapes, and arrange 2 inches apart on parchment-lined baking sheets. Re-roll scraps, and cut out more shapes, if desired. Chill 20 minutes.
Meanwhile, preheat oven to 325 degrees. Bake until shortbread is firm and just starting to color, rotating sheets halfway through, 20 to 22 minutes. Transfer cookies on sheets to a wire rack to cool completely. Dust with sugar. Shortbread can be stored in an airtight container at room temperature up to 2 weeks.