In a medium mixing bowl, sift together flour, baking powder and salt. Set aside.
In a large mixing bowl or the bowl of an electric mixer fitted with the whisk attachment, whisk the eggs until slightly thickened (about 3-4 minutes).
Add sugar. Continue to whisk until well combined.
Add the oil, vanilla extract, juice and zest of lemon. Combine well.
Switch to paddle attachment.
Slowly add the flour mixture until well combined.
Cover the dough with plastic wrap and allow to rest for about 30 minutes.
Preheat the oven to 350℉. Position rack to middle.
Line large baking sheet with parchment paper.
Scoop dough with medium sized cookie scoop and drop on a lightly floured surface.
Roll into a 6 inch strand about 1/2 inch in diameter.
Line up the two ends and twist once or twice (refer to visual in the text).
Place on parchment-lined baking sheet.
Bake for 18-20 minutes or until bottoms are lightly browned.
Repeat until all the dough has been shaped.
Transfer cookies to wire rack to cool.
Whisk together icing sugar and lemon juice.
Glaze cookies and allow to dry before serving.
Unglazed cookies can be kept frozen for up to 3 months.Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used.