Resting Lebkuchen dough overnight - OK? Fridge or room temp? We've got a few questions about resting dough  but most relate to yeast-based baking. I'm interested in a dough using baking powder. I've been looking at lebkuchen recipes, and many want the dough to be rested e.g. BBC recipe: an hour. I understand this will make the dough roll out better and hold its shape on baking. These are both good things. 

Is there any downside to resting it overnight? I want to cut out and bake them in the morning, then decorate them later the same day. I could keep the dough at room temperature or in the fridge - which would be better?
The recipie I use from my grandmother says to put it in the fridge directly after making the dough, and leave it there for a minimum of one night. Two is better. The liquid ingredients should be allowed to cool to room temperature before mixing in the dry ingredients.  The cookies often taste even better a few days after baking as the flavours mingle and mellow.
I'm not sure about the recipie you're using, but I'm pretty it means the batch makes 50 cookies. I know my recipie certainly makes a lot, though I've never sat down and counted the exact amount.