Why won't this old sweetener cookie recipe work? Have hot dirt or hot soda changed in the later 100 years?

Stick with the whole eggs. As to butter vs. margarine, its a prefrence of taste and texture, I usually use butter. Act you chill your dough so that they will retain their build better. Likewise, is the feel of hte dough normal? If it's overly soft, try a bit more flour. Use beverage and vinegar (the vinegar with react with the baking soda). My main suggestion: MAKE SURE YOUR DOUGH IS COLD COLD RIMY when you scorch

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