Preheat the oven to 375 degrees Fahrenheit, and lightly grease 2 baking sheets.
Measure the flour, baking powder, and salt into one mixing bowl.
In another bowl, measure the butter and sugar. Beat with a whisk or electric mixer until the mixture is light and fluffy in texture.
Add the eggs one at a time, continuing to beat the mixture as you do.
Now add the ricotta cheese, lemon juice and zest, continuing to beat as you do.
Spoon in the dry ingredients, and stir together until thoroughly incorporated. The dough should be smooth and thick. Refrigerate dough for about 30 minutes.
Make the individual cookies out of about two tablespoons of dough each, rounding them into a ball, and then flattening them slightly.
Bake for about 15 minutes. The cookies should be just beginning to show golden – not brown – at the edges.
Allow them to cool on a rack for about 20 minutes before glazing.