Method:

• Heat oven to 375°F (190°C) for shiny metal baking sheet or 350°F (180°C) for dark or non-stick baking sheet. In large bowl, beat cookie mix, cheese and butter with electric mixer on low speed until well mixed.
• Add orange peel, orange juice, pumpkin pie spice and egg; beat until thoroughly mixed.
• Shape dough into 1-inch (2.5 cm) balls. Roll balls in pecans. On ungreased baking sheets, place balls 2 -inches (5 cm) apart.
• Bake 11 to 13 minutes or until edges are light golden brown. Cool 5 minutes. Remove from baking sheets to cooling rack. Cool completely, about 30 minutes.
• In small microwavable bowl, microwave white chocolate chips uncovered on High 1 to 2 minutes, stirring every 30 seconds, until melted and stirred smooth.
• Dip each cookie halfway into melted chocolate, letting excess drip off. Place on waxed paper until almost set. Sprinkle dipped half of each cookie with edible glitter.
• Let cookies stand until chocolate coating is completely set, about 1 hour.
• Store between sheets of waxed paper in tightly covered container.