Cream together butter and sugar until light and fluffy.

Beat eggs in a small bowl until well combined.

Add the beaten eggs to the butter and sugar mixture and mix well.

Gradually add the flour to the mixture, mixing until just combined. Be careful not to overmix.

Mix thoroughly.

Cover the dough and chill overnight or for at least 6 hours to allow the gluten to relax and flavors to meld.

Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).

Lightly flour a clean, flat surface.

Roll out the chilled dough on the floured surface to about 1/8 inch thickness, thin enough to almost see through.

Use a diamond-shaped cookie cutter or a knife to cut the dough into diamonds.

Carefully lift the cut cookies onto a baking sheet, leaving a little space between each cookie.

Bake in the preheated oven for 5-10 minutes, or until the edges are golden brown. Watch carefully to prevent burning.

Remove from oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.