Preheat oven to 375F. In a medium bowl combine flour, baking powder, and salt. Set aside.

Beat butter and sugar with electric mixer until light and fluffy, about 3 minutes. Add eggs, 1 at a time, beating until incorporated. Add Ricotta cheese, lemon juice, and lemon zest. Mix well. Stir in dry ingredients. Do not over mix.

Line 2 baking sheets with parchment paper. Drop spoonfuls of dough onto baking sheets. Bake 15 minutes, until slightly golden at  edges. Remove from oven and cool on baking sheet 20 minutes.

Glaze  Combine powdered sugar, lemon juice, and zest in bowl and stir until smooth. Spoon about 1/2-teaspoon onto each cooled cookie and use back of spoon to gently spread glaze. Let glaze harden for about 2 hours. Pack cookies into a airtight container.