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In a large bowl, mix the butter and brown sugar together and then add the egg.
Opt for the finest grater possible and grate the lemon peel until you have 2 teaspoons.
In a separate bowl, combine the flours, lemon zest, baking powder, cinnamon, nutmeg and salt. Test Kitchen/Editor’s Tip: Finely grating a whole nutmeg gives you the freshest nutmeg possible as opposed to nutmeg in a spice jar. Just be sure to stop grating once you have the amount you need. It’s fine to store the rest of the nutmeg for later.
Add the dry ingredient mixture to the creamed mixture in batches, adding milk in between. After each addition beat the mixture well to ensure the ingredients are blended evenly.
Drop the batter in rounded teaspoonfuls two inches apart onto ungreased baking sheets. Bake for 325°F for 13 to 15 minutes or until the cookies look golden brown. Remove cookies from the oven and cool them for a few minutes before moving to wire racks, a plate or a container to cool before eating.