In a medium bowl beat butter on medium speed for about 30 seconds. Add the sugar and almond extract. Beat until well combined. Beat in as much flour as you can with electric mixer and then stir in any remaining flour using a wooden spoon. Cover dough and chill for 1 hour or until dough is easy to handle.

Preheat oven to 350 degrees. Shape dough into 1-inch balls. Place balls 2 inches apart on ungreased cookie sheets. Using your thumb, press an indentation into the center of each ball.

If making jam centers, spoon about 1/2 teaspoon of the jam into each indentation and then sprinkle with finishing sugar. Bake about 8-10 minutes or until edges are light brown. Cool on cookie sheets for 1 minute. Transfer cookies to wire racks to finish cooling.

If making ganache centers, bake shaped and thumbprinted cookies about 8-10 minutes or until edges are light brown. Re-press the thumbprints while cookies are hot. Cool on cookies sheets for 1 minute. Transfer cookies to wire racks to finish cooling. Meanwhile, to make the ganache, heat the cream and butter in a medium sauce pan over medium heat until the cream starts to boil and the butter melts, stirring often. Place the chocolate in a food processor and process until it's finely chopped. Gradually add the hot cream and process until the mixture is smooth. Add the raspberry preserves and process until well mixed. Use an icing bag or a spoon to dollop ganache into cookie centers. Sprinkle with finishing sugar and let cool.