In a medium bowl, cream together the butter, ½ cup white sugar, and brown sugar until smooth. Blend in the egg and 1 teaspoon almond extract. Combine the flour, baking soda, and salt; stir into the creamed mixture. Cover dough and refrigerate for at least one hour, or until easy to handle.

Preheat the oven to 325°F (165°C). Roll dough into 1-inch balls, roll the balls in the remaining white sugar, and place them 2 inches apart onto ungreased cookie sheets.

Bake for 10 to 12 minutes in the preheated oven, or until golden brown. While hot from the oven, immediately press a chocolate kiss into the center of each cookie. Remove from cookie sheets to cool on wire racks.