On high speed of an electric mixer, beat cream cheese until light and fluffy. Add cookies and beat until well combined. Refrigerate 2 hours until chilled enough to roll. Roll dough into 1-inch balls. Over double boiler, melt chips and shortening until smooth.
Dip balls into mixture and thoroughly coat.
Place on waxed paper to harden. Store in refrigerator. Grease and flour 3 baking sheets. Make a well in center. Add egg white and butter and beat until smooth.