Preheat your oven to 375° F and prep about 3 cookie sheets with parchment paper.
In a bowl mix the flour, baking powder, and salt. Set aside.
Use your standing mixer or electric mixer to beat the butter and sugar in a new larger bowl. Beat for about 3 minutes or until the mixture is fluffy.
Beat in the eggs 1 at a time until fully incorporated. Next add the ricotta cheese, lemon juice, and lemon zest until thoroughly combined.
Slowly add in the dry ingredient mixture until the dough is fully formed.
Using a cookie or ice cream scoop, spoon the dough onto the lined cookie sheets. Make sure they are about 2" or more apart so they do not tough while rising.
Place into the oven for 14-15 minutes (depending on cookie size) or until the edges are golden brown.
Remove from the oven and allow them to sit on the cooling rack for about 20 minutes.
While the cookies are cooling you can start on your two different icings (or just make one if you prefer).In two separate shallow bowls separate the powdered sugar in half between the two bowls. In one bowl add your lemon juice and half of the zest. In the other bowl add your puree* and the remaining lemon zest.
Mix both separately until they reach the consistency you are looking for. If you need more liquids to make it a tad runnier, add a little bit of milk.
Dip your cooled cookies into the icing and lay them back on the parchment paper to harden. This should take about 2 hours. Pack the cookies in an air-tight container!