In the bowl of a stand mixer fitted with the paddle attachment, cream together the sugar and the butter until light and fluffy. Add in the egg and almond extract and continue mixing until everything is well-combined.

In a medium bowl, combine the flour, baking soda, salt, and cardamom, and mix to distribute all ingredients evenly. With the mixer running on low, add in the flour mixture a little at a time and continue mixing until a smooth dough comes together.

Using a small cookie scoop, scoop the cookie dough out and roll it into a smooth ball. Place on a silpat-lined cookie sheet. Continue scooping and rolling until your baking sheet is filled. Press your thumb or the handle of a wooden spoon down into the centre of each cookie. Fill the thumbprint in each cookie with about 1/2 teaspoon of the jam. Chill the cookies for about 30 minutes, if desired, to prevent spreading, or bake immediately.

Bake the cookies for 12 minutes at 350°, rotating the tray halfway through. Allow the cookies to cool on the baking sheet for a few minutes, then transfer to a wire cooling rack. Cookies will be very soft after baking, but will firm up as they cool. When the cookies are fully cooled, drizzle with almond glaze and allow to continue sitting on the wire rack until the glaze is fully set.