Preheat the oven to 375 and cover your cookie sheets with parchment paper.  Using your electric mixer, beat together the butter and sugar for about 3 minutes until it’s fluffy, then add the eggs, one at a time, beating well in between each addition.

Add the ricotta cheese, lemon zest and lemon juice and beat to combine.  In a separate bowl, whisk together the flour, baking powder and salt and then add it all into the batter, stirring well to combine.

Using a cookie scoop, drop the cookie dough in 1 tablespoon sized blobby rounds onto the parchment covered cookie sheets.  The dough will be very soft but it should hold it’s shape, and while it’s hard to work with, do your best to make your ‘blobs’ as round as possible because then you’ll get very pretty round cookies.

Bake for about 10 minutes, you should just barely see brown underneath and the tops should be firm to the touch.  The original recipe calls for larger cookies, so if that’s what you decide to do, just bake them a bit more. **When I made them larger, I baked them for about 13 minutes, and this recipe made 24 very big cookies!**

Allow the cookies to sit for about 20 minutes or so before glazing – I transferred them, on their parchment paper, to racks.

Whisk the 3 glaze ingredients together and then top each cookie with about 1/2 teaspoon and use the back of a spoon to smooth it over top.  Allow the glaze to set and harden for a couple of hours before you wrap the cookies and refrigerate them.