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Cream butter and sugar together in a large bowl with an electric mixer
Add the egg, salt, and vanilla extract and beat again.
Add the flour and baking powder, and stir with a large spoon (or your hands) to form a dough. This will be a pretty stiff dough.
Use a teaspoon to scoop the dough and roll into balls. Since molds vary in size, check the manufacturers suggestions and use some trial and error to get the correct size pieces.
Heat the mold on low heat until piping hot. Place a piece of dough into each cavity and close the mold tightly. Cook on low heat until golden brown, about 3-5 minutes. Remove from the mold and continue with the rest of the dough. Place the halves on a cooling rack to cool. Trim any uneven edges with a sharp, serrated knife.
Fill the cookie halves with dulce de leche. I found that piping it in is easiest! You can add a toasted walnut half into the center of each cookie for a nutty crunch. Close up the cookie halves to create full walnut shapes.
Dust the cookies with powdered sugar and enjoy!