Ginger Coin Cookies

1 cup (2 sticks) unsalted butter, room temperature

1 cup powdered sugar, sifted

2 1/2 cups sifted all-purpose flour

3 Tablespoons finely minced crystallized ginger

1 teaspoon ground ginger

1/4 teaspoon salt

Cream butter with powdered sugar in large bowl.  Add all remaining ingredients and blend well.  Form dough into cylinder of about 1 3/4 inches in diameter.  Wrap in plastic and refrigerate until firm enough to slice, at least 2 hours (or freeze about 45 minutes).Preheat oven to 400 degrees.  Cut dough into 1/4 inch thick slices.  Arrange slices on   ungreased baking sheets.  Bake until very lightly browned, about 8 minutes.  Transfer to wire racks to cool.  Store in airtight container. (Cookies can be prepared ahead, wrapped tightly in foil and frozen)