In a medium sized bowl, mix together flour, baking powder, baking soda, and salt. Set aside.

In a large bowl, using a hand mixer, blend together butter and sugar. Once combined, add eggs in one at a time. Then add ricotta, vanilla, almond extract, lemon juice and lemon zest. Blend until creamy.

Slowly add in flour mixture and blend. Once all the flour mixture has been blended into the wet, refrigerate dough for at least 4 hours or overnight.

Preheat oven to 350F. On parchment lined baking sheets, use a small cookie scoop to scoop cookies onto tray. Only use about 1-2 tbsp of dough, or else cookies will grow too large and flatten too much.

Bake for 12-14 minutes or until cookies 'bounce' back when touched and edges are just ever so slightly golden.

Let cool for at least 1 hour before icing. Meanwhile, mix together all glaze ingredients to get the icing prepared.

Once cooled, either carefully dip or spoon glaze on top of cookies. Let cool before storing. Store at room temperature.