To make strawberry-red wine jam

1. Combine all ingredients in a heavy duty saucepan. Place pan in refrigerator for at least 4 hours, preferably overnight. This allows the strawberries to macerate and become softer while also absorbing more flavor. Remove saucepan from refrigerator and place on stove over medium-high heat, stirring frequently, until mixture starts to bubble. While strawberries are cooking, place a small plate in the freezer.

2. When strawberries start to boil, reduce heat to low-simmer and continue cooking for about 60 to 90 minutes, stirring frequently. As jam reduces and thickens, stir carefully as jam may boil up. Low and slow cooking will produce a lovely, rich jam while a higher heat will cause it to burn and caramelize unevenly.  To check for jam consistency, the liquid should be reduced by half, and, if using a candy thermometer, the temperature should read 220° F to 222° F. If using the frozen plate test, spoon a small amount of jam onto the frozen plate, allow jam to sit for 30 seconds, then swipe a finger through. If jam holds its shape, it is done. If not, cook a bit longer. Don't forget to refreeze the plate between testing. When jam is the proper consistency, allow to cool before using to fill cookies.

To make cookies

1. In a stand mixer with paddle attachment, cream the butter on medium speed for 1 minute. Continue to cream butter and slowly add sugar. Scrape down bowl once all sugar has been added, then continue to cream for 5 to 7 minutes on medium-high speed until pale in color. Lower speed and add eggs, 1 at a time, scraping the bowl after each addition. Add vanilla extract. Increase speed to medium-high and beat for another minute.

2. Sift flours and salt together. Add half the dry ingredients to creamed mixture and beat on low speed until combined. Repeat with remaining dry ingredients. Scrape bowl and mix on low speed for another 10 to 15 seconds.

3. Scrape dough onto lightly floured parchment paper. Divide dough into 2 equal portions and place half onto another lightly floured piece of parchment. Cover each dough portion with a piece of parchment. Using a rolling pin, lightly roll out into a rectangle ¼- to ½-inch thick. Let dough relax and chill in refrigerator for at least 2 hours or overnight.

4. Remove chilled dough sheets from refrigerator and roll to an even ⅛-inch thickness. Using a round cookie cutter or glass cup, cut dough into rounds. If dough becomes too soft after cutting, chill for a few minutes so rounds easily separate from uncut dough. Gather remaining dough scraps, reroll and cut out 1 more round of cookies.

5. Using a small spoon or cookie scoop, gently spoon jam into center of each cookie. To make the triangle shape, start from the bottom of the round and fold the edge up. Fold the left side over, and then the right edge to make a triangle. Alternatively, pinch together each corner instead of folding, taking care not to lose any jam. Chill cookies for at least 1 hour before baking.

6. Heat oven to 350°. Place cookies on a lined baking sheet 1-1/2 inches apart. Bake cookies for 12 to 15 minutes or until edges are lightly golden. Let cool and store at room temperature for up to a week, in the refrigerator for 2 months or the freezer for up to 6 months.