In another bowl, stir together the flour, baking powder, cloves and salt.
06Add the flour mixture to the butter mixture and beat until blended.
07Stir in cranberries and pistachios.
08Divide the dough in half.
09One at a time, place the 2 dough portions on the prepared baking sheet and form each into a log about 1/2 inch high, 1 1/2 inches wide and 14 inches long.
10Space logs at least 2 inches apart.
11Bake the logs for 25-30 minutes or until set and light brown.
12Transfer to a cutting board and let cool 6-8 minutes.
13Reduce the oven temperature to 300 degrees.
14Using a very sharp knife, cut the logs in the diagonal into slices 3/8 inch thick.
15Stand the slices upright on the baking sheet and return the sheet to the oven for 15 minutes to dry the cookies thoroughly.
16Transfer to racks to cool.
17Store the cookies in an airtight container for up to 4 weeks.