Strawberry-Shiraz Bars

1        lb strawberries (about 3 cups), chopped

1/2     cup shiraz or other red wine

1/4     cup sugar

1/2     teaspoon vanilla

1        roll (16.5 oz) Pillsbury® refrigerated sugar cookies

• 1 Heat oven to 375°F. Line 13x9-inch pan with cooking parchment paper.
• 2 In 8-inch skillet, heat strawberries, wine, sugar and vanilla to boiling. Reduce heat; simmer about 5 minutes or until mixture thickens. Press berries with back of wooden spoon to smooth out texture of jam.
• 3 With floured hands, press two-thirds of the cookie dough in bottom of pan. Spread strawberry mixture over crust. Crumble remaining dough over top.
• 4 Bake 20 to 25 minutes or until golden brown. Refrigerate until cool and jam is set, about 30 minutes. Remove from pan, and cut into bars, 6 rows by 4 rows.