In a large bowl, cream together butter and sugars for at least 2-3 minutes. Beat in egg and almond extract for another 2-3 minutes.
In a separate bowl, combine the flour, baking soda and salt and then add the dry ingredients to the butter mixture, mixing just until combined.
Cover and chill for about an hour.
Roll dough into 1 inch balls then roll in additional sugar. Bake for about 12 minutes or until cookies begin to barely turn a light golden brown. Immediately press a Hershey kiss into the center of each cookie. Remove to wire racks to cool.
Mix glaze ingredients together with a fork and then drizzle over the cooled cookies.