In a stand mixer, combine the butter, sugar, and lemon zest, and beat until light, fluffy, and very pale. Add the vanilla, eggs, egg yolks, and beat again until thoroughly combined and smooth. Next add in the ricotta, lemon juice, baking powder, baking soda, and salt and mix again until combined - it probably won't look as smooth at this point, which is fine. Finally, add in the flour and mix until just combined - try not to over mix, but also don't leave any flour crumbs in the bottom of the bowl.

Scoop the dough into 3 tablespoon mounds onto a baking sheet prepped with a piece of parchment paper. Refrigerate the dough for at least 2 hours.

Preheat the oven to 350°F. Remove the cookie dough from the fridge and space evenly on a parchment covered baking sheet. (You can use the same one the dough was on earlier, you'll just want to transfer the other cookie dough mounds onto a separate plate.) 9 fit pretty well on a standard cookie sheet - these are pretty big cookies and they do spread quite a bit. Bake the cookies for 11-12 minutes, until the edges just barely start to brown. 

While the cookies are baking, melt the 2 tablespoons of butter for the glaze. Add the powdered sugar to the butter, then mix in the lemon juice, zest, and salt, and mix until smooth, making sure to smash any lumps of powdered sugar against the side of the bowl.

Once the cookies are fresh out of the oven, let them sit on the baking sheet for 1-2 minutes, then transfer to a cooling wrack with foil or parchment under it. While the cookies are still warm, spoon a teaspoon of the glaze over the top of each cookie, nudging the glaze to the edges. Once all the cookies are glazed and completely cool, glaze the cookies one additional time. Let the cookies sit for at least an hour before you try to stack them or package them up for sharing :)