In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, cream the butter and sugars for about 3 minutes.

Add in the egg and extract and mix until incorporated.

Stir in the flour, almond meal, baking soda, and salt until just combined. Cover and refrigerate for at least 2 hours.

When ready to bake, preheat oven to 350°F and line a baking sheet with parchment paper.

Use a small cookie scoop to form dough into 1-inch balls.

Roll dough balls into granulated sugar and place on prepared cookie sheet about 2 inches apart.

Bake for 10-12 minutes. Remove pan from oven and immediately push an unwrapped chocolate kiss into the center of each cookie.

Cool cookies on pan for 5 minutes before removing them to a wire rack to cool completely.