In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter, granulated sugar and almond extract until they are just combined.

Add the flour, a little at a time until all is mixed.

You’ll know the dough is ready when you can make a small disc in your hands with the dough and it doesn’t fall apart.

Using a small cookie scoop, measure out cookie dough balls. Using your hands, shape the scooped dough into round balls. If you don't have a small cookie scoop, you can use a tablespoon.

Roll the cookie balls in granulated sugar.

Place on a baking tray that's been lined with parchment paper.

Make a small indentation using your thumb in each cookie. I like to use the back of a melon scoop, but your thumb works great too.

Chill the cookies for 30 minutes or so before baking.

Preheat the oven to 350°F while they cookies chill.

Bake for 15 to 18 minutes or until the edges are light brown.

Remove from the oven and allow the cookies to cool on the baking sheet for about 5 minutes before transferring to a baking rack to finish cooling. You may need to re-do the small indentation again when you pull the cookies out of the oven.

Place heavy whipping cream in a microwave safe bowl and heat on high for two minutes or just until the heavy cream begins to boil.

Remove the bowl from the microwave and carefully add the chocolate morsels. The mixture may bubble up, this is okay!

Let the mixture sit for 5 minutes and then begin to whisk until shiny and smooth, about 1 minute.

At first it may look like the glaze is not going to get smooth. But keep stirring and it will come together.

Allow the mixture to sit and cool down a little bit to thicken up before filling the cookie. You want to be able to pour the ganache into the indentations of the cookies so you achieve a smooth, flat top. If the ganache thickens too much, the ganache will have more of a texture.

Fill each cookie thumbprint with about ¼ to ½ tsp. of the chocolate ganache.