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Preheat oven to 325° F.
In a large mixing bowl, combine butter and pudding mix; cream together until fluffy.
Beat in egg and almond extract.
Gradually add flour, beating at low speed with mixer until dough forms.
Shape into 1-inch balls.
Roll balls in sugar.
Place 2 inches apart on ungreased cookie sheets.
With your thumb, make an indentation in the center of each cookie.
Bake for 15 minutes or until cookies are firm.
Remove from cookie sheets immediately. Cool.
Fill each indentation with about a ½ teaspoon of preserves.
In a small saucepan, blend the chips and butter over low heat until chocolate melts, stirring constantly.
Drizzle ½ teaspoon of chocolate over each cookie in a random pattern.