Sanitize all work areas, cutting boards, equipment and sinks used in the preparation of this recipe.
Combine flour, baking powder and salt into a stainless-steel bowl.
Whisk together until thoroughly combined and ingredients are evenly distributed throughout the mixture. Set aside.
In a separate stainless-steel bowl, combine ricotta, lemon zest and juice.
Whisk together until thoroughly combined and smooth. Set aside.
Combine butter and sugar into the bowl of a stand mixer fitted with a paddle attachment.
Mix on medium speed until the texture is sandy, and the butter is no longer visible, about 2 minutes. Scrape down the sides and bottom of the bowl.
Continuing with the mixer on medium speed, add eggs, one at a time, one right after the other. As soon as the first egg is just incorporated, add the next, and so on. Do not overmix. Scrape down the sides and bottom of the bowl.
Right after the last egg, add ricotta mixture.
Continue mixing until fully incorporated, about 1-2 minutes. Scrape down the sides and bottom of the bowl.
Continuing with the mixer on medium speed, slowly add flour mixture, but at a steady pace. Turn the mixer off once the flour is just incorporated. Do not overmix. Gently fold in any remaining pockets of flour if needed.
Continue mixing on medium speed for 1 minute. Scrape down the sides and bottom of the bowl.
Wrap tightly. Label, date and set aside to rest in refrigeration for minimum 1 hour, maximum overnight, before scooping.
Using a yellow handled #20 Vollrath disher, scoop level 2 oz portions, by weight, onto parchment lined sheet trays, ensuring they do not touch. Cover and freeze overnight.
Once fully frozen, transfer to clean airtight food storage containers. Cover, label, date and store frozen.
BAKING
Arrange frozen cookies onto FLAT parchment lined sheet trays, no more than 12 cookies per full tray.
Place cookies into a preheated 325°F oven, low fan. Bake for 15 minutes.
Carefully rotate the pans to ensure even cooking. Continue baking until light golden brown around the edges, about 5 minutes. A stable dome will form in the center. When you gently tap the top, it will be solid and formed.
Remove from the oven. Cool completely.
Using a flexible metal spatula, evenly spread 1 tbsp Glaze over each cookie, leaving 1/2" of the cookie visible from the edges.
Using a microplane grater, grate 1/16 tsp lemon zest evenly over the Glaze.
Transfer to clean airtight food storage containers. Do not stack. Cover, label, date and store for service.
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