Resting Lebkuchen dough overnight - OK? Fridge or room temp?
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.