In a medium mixing bowl, whisk together the flour, baking powder, and salt. Set off to the side.

In the bowl of an electric stand mixer, fitted with the paddle attachment, cream together the butter and sugar until light and fluffy. About three minutes.

With the mixer on low, add each egg one at a time and mix for a minute in between.

Scrape down the sides of the mixer bowl and then add in the ricotta, lemon juice, and lemon zest. Mix on medium/low until combined.

Add in all of the dry ingredients and mix on low until no more flour is visible.

Refrigerate the dough for at least two hours, otherwise it will be very sticky and very hard to form a round cookie.

Preheat the oven to 375 degrees F. Line two large baking sheets with parchment paper.

Spoon/scoop about two tablespoons of dough per cookie on to each baking sheet. Bake for 15 minutes until slightly golden on the edges. Remove from the oven and let the cookies cool on a baking sheet for 10 minutes before transferring to a wire rack to completely cool.

While the cookies cool, make the glaze. In a small mixing bowl, whisk together the powdered sugar and lemon juice.

Spread about a teaspoon of glaze on the top of each cookie. Sprinkle the lemon zest on top of the glaze for a pretty finish. Let the cookies set for at least an hour.

Do not store the cookies in an air tight container, they will get soft and mushy. Best if eaten within 48 hours.