preheat oven to 375°F

combine butter and sugar in large bowl, beating until light and fluffy. add eggs one at a time beating until incorporated. add the ricotta, lemon juice, and lemon zest. beat to combine, and stir in the dry ingredients.

line baking sheets with parchment paper and spoon about 2 tablespoons per cookie onto sheets. bake for about 15 minutes and let cookies rest on baking sheet until cool.

for glaze: combine all ingredients and mix until smooth. spoon on each cookie after they have cooled.