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": "3f10fa9ecdf94fd98cf890542f5b03f0",
    "updated": "2025-05-10T16:48:34.023Z",
    "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°F (190°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 blended. Stir in the milk and vanilla extract until combined.",
      "In a small bowl, combine the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, stirring until a uniform dough forms. Divide the dough into 48 equal portions and shape each into a ball.",
      "Pour ¼ cup white sugar into a shallow wide bowl. Roll each dough ball in the sugar until coated, then place them approximately 2 inches apart on the prepared baking sheets.",
      "Bake for 10 to 12 minutes, or until the cookies turn golden brown. Remove from the oven and immediately press the blunt end of a wooden spoon into the center of each cookie to create a dimple. Let the cookies cool on the baking sheets for 10 minutes before transferring them to a wire rack to cool completely.",
      "Slice each chilled chocolate sphere into two halves. Place one half, rounded side up, on top of each cookie.",
      "Fill a pastry bag fitted with a small round tip or use a plastic freezer bag with the tip cut off to pipe frosting. Apply a small amount of frosting on the back of each candy eyeball and attach two to each chocolate half to create eyes. Pipe four thin lines from the base of the chocolate on each side of the cookie to resemble spider legs.",
      "Allow the frosting to set at room temperature for about 30 minutes. Store the cookies in an airtight container."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]