In a small bowl, dissolve the malted milk powder in the boiling water. In a medium saucepan over medium heat, stir together the milk, cream, and malted milk mixture. Whisk in the flour and stir constantly until the mixture comes to a boil and has thickened, 2 minutes. Remove from heat. Transfer the mixture to a medium bowl, to speed cooling process. Whisk vigorously for about 1 minute to release excess heat and set aside to cool to nearly room temperature. In the bowl of a standing mixer fitted with the paddle attachment, beat the butter and confectioners’ sugar on medium speed until pale and fluffy, about 3 minutes. Turn the mixer to low and pour in the cooled milk mixture. Increase the speed to medium and continue beating until the filling is fluffy and stiff peaks start to form. If mixture is warm, chill in refrigerator for 15 minutes, then beat until stiff peaks form. Fill cookie halves with 1-2 TBSP of the filling, top with other cookie. Makes about 12 filled cookies.