Mix the butter, sugar, zest and vanilla together until just combined.
Gradually add the eggs.
Add the flour and bring the mixture together until just combined (Be careful not to overwork the mixture).
Divide into 3 parts and carefully roll each part into a cylinder shape.
Wrap each cylinder shape in clingfoil and chill for approximately 1 hour.
Once chilled roll the dough to approximately 5 mm thick.
Cut out the cookies and place on a baking tray lined with baking paper.
Place baking tray with the cookies on it in the fridge for approximately 30 minutes.
Bake at 175°C for 8 – 12 minutes until the edges have just started to brown – be careful not to overbake.
Dip the cookies in melted chocolate or drizzle as desired.