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1
Preheat oven to 325 degrees F. Sift together flour, baking powder, and salt into a bowl, and set aside.
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2
Line two baking sheets with parchment paper.
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3
Cream the sugar and butter in a mixer fitted with the paddle attachment on high speed until light and fluffy, about 2 minutes.
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4
Reduce the speed to medium, and crack in the eggs one at a time, beating well between additions.
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5
Plop in the ricotta, vanilla, and lemon zest, and beat to combine.
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6
Add the flour mix, and beat on low until just combined, but do not overmix.
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7
Drop the dough in heaping tablespoons onto the baking sheets.
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8
Place in oven, and bake, rotating pans halfway through the baking time, until the cookies are puffed, golden, and cooked all the way through, about 20 to 22 minutes.
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9
Remove from oven, and cool on wire racks.
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10
When the cookies are completely cool, make the glaze.
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11
In a bowl, whisk together the confectioners sugar and lemon juice to make a smooth glaze.
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12
Adjust the consistency with a little water or more confectioners sugar to make the glaze thick enough to stick to the cookies when dipped.
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13
Hold each cookie with two fingers, then dip the top of the cookie in the glaze and let dry on racks until all are done.
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14
Let dry for 2 hours before storing.
