• Preheat oven to 350°F (175°C)
• Place the flour, baking powder and salt in a bowl and set aside.
• Cream the butter and sugar in a stand mixer until light and creamy (2 or 3 minutes), then add the eggs, one at a time, mixing well in between additions.
• Next, add the ricotta, lemon rind and 3 Tbsp of the lemon juice (and the lemon oil, if using).
• Mix well, then stir in the dry ingredients until an even dough is formed. Drop tablespoonfuls onto a parchment or silicone sheet lined baking tray.
• Bake for 15 to 18 minutes, or just until the edges are beginning to brown. Remove from oven and allow to cool on tray for about 5 minutes before placing on a cooling rack.
• Repeat with remaining dough, until all the cookies are baked. Allow to cool completely before icing.

To make the icing:

• Combine the 1 1/2 cups powdered (confectioner’s) sugar, grated rind of one Meyer lemon and 3 tablespoonfuls of Meyer lemon juice and stir until a smooth icing forms.
• Dip each cookie into the icing then place back on cooling rack until icing is set.
• Once completely dry, store the cookies in an airtight container.