Preheat oven to 375 F. Line 2 cookie sheets with parchment paper.

In a medium bowl, stir together the flour, baking powder, baking soda and salt. Set aside.

In a large mixing bowl, stir the butter and sugar until creamy (about 3 minutes). Add in the eggs, one at a time. Mix in the lime juice, ricotta, vanilla and about half of the lime zest.

Add the flour mixture into the ricotta mixture and stir until combined.

Place the dough by spoonfuls onto the parchment paper. Bake for 15 minutes or until the edges are beginning to brown. Let cool completely.

Once the cookies are cooled, combine powdered sugar, remaining lime zest and lime juice in a small bowl. Stir in the water a little at a time to create a thick glaze. Spoon the glaze over the cookies and let sit until the hardened.

Store the cookies in an airtight container (I prefer to keep them in the fridge).