Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers es (ISO 639), en respectant le contexte culinaire.

    Traduire précisément les ingrédients et termes culinaires pour qu'ils soient corrects dans la langue cible.
    Maintenir la structure JSON intacte, en ne modifiant que les valeurs.
    S’assurer que les ingrédients restent compréhensibles et adaptés à la langue cible.

    Return Format
    Tu dois renvoyer une liste d’objets sous la forme reçu.
    - Chaque valeur doit être correctement traduite en es.
    - Les ingrédients doivent être adaptés à la langue cible.
    - Aucune clé ne doit être modifiée.

    Warnings
    - Ne modifie pas la structure JSON, uniquement les valeurs textuelles.
    - Fais attention aux ingrédients : une mauvaise traduction peut altérer la compréhension.
    - Ne laisse aucune valeur non traduite.
    - Ne renvoie que le JSON, sans explication.

    Context Dump
    Langue source : en (ISO 639)
    Langue cible : es (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "633d670468974c279a8f1a60973bf588",
    "updated": "2025-05-10T23:38:24.165Z",
    "title": "Peanut Butter Spider Cookies",
    "subtitle": null,
    "description": null,
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "shortening",
          "peanut butter",
          "packed brown sugar",
          "white sugar",
          "egg, beaten",
          "milk",
          "vanilla extract",
          "all-purpose flour",
          "baking soda",
          "salt",
          "white sugar for rolling",
          "s chocolate candy spheres with smooth chocolate filling (such as lindt lindor truffles), refrigerated until cold",
          "eaches decorative candy eyeballs",
          "prepared chocolate frosting"
        ]
      }
    ],
    "instructions": [
      "Preheat the oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper.",
      "In a large bowl, use an electric mixer to beat the shortening, peanut butter, brown sugar, and ½ cup white sugar until smooth. Add the beaten egg and mix until fully incorporated. Stir in the milk and vanilla extract until the mixture is smooth.",
      "In a small bowl, combine the flour, baking soda, and salt. Add this dry mixture to the wet ingredients and stir until a dough forms. Divide the dough into 48 equal portions and shape each into a ball.",
      "Pour the ¼ cup white sugar into a wide, shallow bowl. Roll each dough ball in the sugar to coat evenly, then place them about 2 inches apart on the prepared baking sheets.",
      "Bake in the preheated oven for 10 to 12 minutes, until the cookies are golden brown. Remove from the oven and quickly press a dimple into the center of each cookie using the blunt end of a wooden spoon. Let the cookies cool on the baking sheets for 10 minutes before transferring them to a wire rack to cool completely.",
      "Slice each chocolate sphere into two halves. Place one half, rounded side up, on top of each cooled cookie.",
      "Fill a pastry bag fitted with a small round tip, or a plastic freezer bag with a small corner cut off, with the prepared chocolate frosting. Dab a small amount of frosting onto the back of each candy eyeball and attach two eyes onto each chocolate candy to resemble spider eyes. Then pipe four thin lines on each side of the chocolate candy on the cookie to mimic spider legs.",
      "Allow the frosting to set at room temperature for about 30 minutes. Store the finished cookies in an airtight container."
    ],
    "notes_ingredients": "Chilling the chocolate candy makes slicing it in half easier, as the centers are soft and may bend or crack if warm.",
    "notes_instructions": "A wooden citrus reamer works well for creating dimples in the cookies."
  }
]