Lemon Thumbprint Cookies with Cassis-Laced Raspberry Jam

What is Cassis, or creme de cassis, anyway?  There was no ingredient list on the bottle.  I found this explanation via the web, my new source for all things baking related.  It's made of the juice of blackcurrants*, or in Latin: Ribes nigrum.  Blackcurrants are berries, right?  I'll let you read about all the hoity-toity French pedigree of blackcurrants.  And, yes, it's "blackcurrant" and not "black currant."

I found this recipe looking for cupcake recipes on the FoodNetwork.  Huh?  It's a cookie called Raspberry Lemon Thumbprint Cookies.  From Emeril Lagasse, the "BAM Man."  It called for Chambord or kirsch, neither of which I had.  I didn't want to buy more booze.  This recipe only called for a bit, and driving to the store and purchasing it just wasn't in the cards at 7am on a Saturday morning.  No company, no shower, just me and the cat.  Nuf said.

So, I embraced the Jacqueline mantra: Substitution is Key.  And, then I proceeded with cassis!