Hi, Kitchenlinkettes!

Just a note about the Pecan Sugar Cookie recipe featured last week from The Bake Sale cookbook by Sally Sampson. I tried the recipe for my Super Bowl party. Not knowing anything about Kosher salt (never heard of it before), but knowing a little about cookie dough in general, I decided to substitute 1/4 tsp regular salt for the 1 tsp Kosher salt specified in the recipe. Turned out great - everybody loved the cookies. They have a terrific texture and a delicate flavor.
Has anyone tried the recipe with a whole tsp of Kosher salt? If so, I'm curious about how it turned out.