Preheat oven to 350 degrees. Spray 24 cup mini muffin pan with non stick cooking spray.

Divide cookie dough into 30 pieces and roll into 1 inch balls.

(You may have to do this step in two batches if you only have one mini muffin pan) Place balls into each cup.

Take your thumb and press directly in the middle of the ball to allow dough to spread out.

Place in oven and bake for 9 minutes.

When done allow the cookie cups to cool for 15 minutes.

While the cookie cups are cooking prepare blackberry sauce.

In a medium pot add blackberries, water and sugar. Stir.

Turn on medium high heat and allow to boil for 2 minutes.

Turn down to low and allow to continue to boil for 8 more minutes.

Place a strainer over a medium bowel. Strain to catch the blackberries. Press any additional liquid out. Allow sauce to cool for 5 minutes.

When cookie cups and sauce are done build your cookie cups.

Add 1 teaspoon lemon curd.

On top pour in 1 teaspoon of blackberry sauce.

Garnish only when ready to serve with whipped topping and blackberries.

Serve immediately or refrigerate up to 2 days. ENJOY!