In a medium bowl, combine all of the dry ingredients and set aside. (flour, salt, and baking powder)
* In the bowl of an electric mixer, cream 2 sticks of butter and sugar together on a low speed until smooth.
* Crack the eggs into the butter and sugar mixture one at a time and mix until well incorporated.
* Add in the lemon juice, vanilla, lemon flavoring, ricotta cheese and zest of six lemons.
* Be sure not to over-mix the dough.
* Remove from the mixing stand and slowly fold in the flour mixture until the dough forms.
* The dough will feel like a cake batter, making a soft cookie.
Cover with plastic wrap and place dough in the refrigerator for at least 4 hours or overnight.
* When ready to bake, remove the cookie dough from the refrigerator and sit for 30 minutes.
* Preheat your oven to 325 degrees and line baking sheets with parchment paper.
* Scoop approx. 2-3 oz and drop dough onto a cookie sheet.
* Bake for 20 minutes.
* Allow the cookies to cool on the cookie sheets for several minutes, then transfer to a wire rack.