Heat oven to 375°F. Line 13x9-inch pan with cooking parchment paper.
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.
With floured hands, press two-thirds of the cookie dough in bottom of pan. Spread strawberry mixture over crust. Crumble remaining dough over top.
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.