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  • Life-size gingerbread village debuts in Phoenixadd to reading list  

    Posted on December 1, 2013 at 3:44 PM

    Updated Sunday, Dec 1 at 7:06 PM

    It took 16 pastry chefs 4,000 pounds of cookie dough, 2,000 pounds of icing, 750 pounds of sugar and 25,000 eggs to create this Christmas display.

    By Christina O'Haver
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